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Warm Salad Of Clams And Cockles With Escarole, Rhubarb

Warm Salad Of Clams And Cockles With Escarole, Rhubarb is a new text import recipe made with Extra Virgin Olive Oil, Garlic, Julienne Rhubarb, Littleneck Clams, and Dry White Wine. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 tbsp
• 2 clove
• 1 cup
• 12
• 1 cup
• 20
• 2 tbsp
• 2 tbsp
• 1 head
• 2
• 1 tbsp
• 12

Method (preview)

1. 1

   In a 12 to 14-inch saute pan, heat olive oil until smoking.

2. 2

   Add garlic and rhubarb and cook until softened, about 4 to 5 minutes.

3. 3

   Add littleneck clams and wine and bring to a boil.

4. 4

   Cover and cook until all the clams are open, about 6 to 8 minutes.

5. 5

   Meanwhile, assemble crostini by first mixing roasted peppers, olive paste and remaining oil together.

6. 6

   Divide pepper mixture among 12 toasts and place three on the rims of each of 4 plates.

7. 7

   Add cockles to littleneck pan and cover.

8. 8

   Cook until cockles open, about 1 minute.

9. 9

   Add vinegar and escarole and season with salt and pepper.

10. 10

    Stir through then divide escarole, clams and cockles among plates and serve.