Warm Salad Of Clams And Cockles With Escarole, Rhubarb And Roasted Pepper-Olive Crostini Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 tablespoons extra virgin olive oil plus 2 tablespoons

12 littleneck clams, scrubbed and rinsed

12 thin slices of baguette, toasted

1 tablespoons black olive paste

1 cup julienne rhubarb

2 tablespoons red wine vinegar

2 cloves garlic, peeled and thinly sliced

1 cup dry white wine

2 red bell peppers, roasted, peeled, seeded and cut into 1/4-inch julienne

1 head escarole, cut into 1/2-inch ribbons, washed and spun dry to yield 4 cups

2 tablespoons butter

20 cockles, scrubbed and rinsed

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