Ingredients
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
Description
Cooking Channel Serves Up This Warm Salad Of Clams And Cockles With Escarole, Rhubarb And Roasted Pepper-Olive Crostini Recipe Recipe From Mario Batali Plus Many Other Recipes At CookingChannelTV.com.
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