Warm Salad of Clams and Cockles with Escarole, Rhubarb and Roasted Pepper-Olive Crostini (Mario Batali) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
4 tablespoons extra virgin olive oil plus 2 tablespoons |
2 cloves garlic, peeled and thinly sliced |
1 cup julienne rhubarb |
12 littleneck clams, scrubbed and rinsed |
1 cup dry white wine |
20 cockles, scrubbed and rinsed |
2 tablespoons butter |
2 tablespoons red wine vinegar |
1 head escarole, cut into 1/2-inch ribbons, washed and spun dry to yield 4 cups |
2 red bell peppers, roasted, peeled, seeded and cut into 1/4-inch julienne |
1 tablespoons black olive paste |
12 thin slices of baguette, toasted |
Directions:
1. 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.
2. 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.
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