Warm Salad of Clams and Cockles with Escarole, Rhubarb and Roasted Pepper-Olive Crostini

• 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

1. In a 12 to 14-inch saute pan, heat olive oil until smoking.
2. Add garlic and rhubarb and cook until softened, about 4 to 5 minutes.
3. Add littleneck clams and wine and bring to a boil.
4. Cover and cook until all the clams are open, about 6 to 8 minutes.
5. Meanwhile, assemble crostini by first mixing roasted peppers, olive paste and remaining oil together.
6. Divide pepper mixture among 12 toasts and place three on the rims of each of 4 plates.
7. Add cockles to littleneck pan and cover.
8. Cook until cockles open, about 1 minute.
9. Add vinegar and escarole and season with salt and pepper.
10. Stir through then divide escarole, clams and cockles among plates and serve.

extra virgin olive oil, garlic, julienne rhubarb, littleneck clams, white wine, cockles, butter, red wine vinegar, head, red bell peppers, black olive paste, thin

Taken from www.foodnetwork.com/recipes/mario-batali/warm-salad-clams-cockles-escarole-rhubarb-roasted-pepper-olive-crostini-recipe.html (may not work)