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Warm Salad Of Clams And Cockles With Escarole, Rhubarb

Make Warm Salad Of Clams And Cockles With Escarole, Rhubarb at home with Extra Virgin Olive Oil Plus T, Garlic Thinly Sliced, Butter, and Red Wine Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

सामग्री

• 4 tbsp
• 2 clove
• 2 tbsp
• 2 tbsp

विधि (झलक)

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.