Warm Salad Of Clams And Cockles With Escarole, Rhubarb

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 tablespoons extra virgin olive oil -- plus 2 t
2 cloves garlic -- thinly sliced
1 cup julienne rhubarb
12 medium littleneck clams
1 cup dry white wine
20 medium cockles
2 tablespoons butter
2 tablespoons red wine vinegar
1 head escarole -- in 1/2 inch ribbons
2 medium red bell peppers -- roasted, peeled, seeded
1 tablespoon black olive paste
12 slices baguette -- toasted
 

Preparation:

In a 12 to 14-inch sauté‚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. 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.