Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Sicily VIII
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Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
4 servings

Ingredients

Directions

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.

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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