*  Exported from  MasterCook  *

          Warm Salad Of Clams And Cockles With Escarole, Rhubarb

Recipe By     : Molto Mario MB1D29
Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Tablespoons   extra virgin olive oil -- plus 2 T
   2      Cloves        garlic -- thinly sliced
   1      Cup           julienne rhubarb
  12                    littleneck clams
   1      Cup           dry white wine
  20                    cockles
   2      Tablespoons   butter
   2      Tablespoons   red wine vinegar
   1      Head          escarole -- in 1/2" ribbons
                        washed and spun dry -- to yield 4 C
   2                    red bell peppers, roasted -- peeled, seeded
                        and cut into 1/4-inch julienne
   1      Tablespoon    black olive paste
  12      Thin Slices   baguette -- toasted

In a 12 to 14-inch saute pan, heat olive oil until smoking. Add garlic and
rhubarb and cook until softened, about 4 to 5 minutes. Add littleneck clams
and wine and bring to a boil. Cover and cook until all the clams are open,
about 6 to 8 minutes.

Meanwhile, assemble crostini by first mixing roasted peppers, olive paste
and remaining oil together. Divide pepper mixture among 12 toasts and place
three on the rims of each of 4 plates. Add cockles to littleneck pan and
cover. Cook until cockles open, about 1 minute. Add vinegar and escarole
and season with salt and pepper. Stir through then divide escarole, clams
and cockles among plates and serve.

Yield: 4 servings



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