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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

Description

Food Network Invites You To Try This Warm Salad Of Clams And Cockles With Escarole, Rhubarb And Roasted Pepper-Olive Crostini Recipe From Mario Batali.

Food Network