| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Zealand | 4 | Servings | ||
INGREDIENTS
| 1 | lb | New Zealand cockles or Manila clams |
| 4 | tb | Extra virgin olive oil |
| 5 | Cloves garlic; thinly sliced | |
| 1 | tb | Sliced almonds; blanched |
| 2 | c | Dry white cava; (Spanish wine) |
| Juice and zest of 2 lemons | ||
| 4 | Scallions; thinly sliced | |
| 1 | bn | Parsley; finely chopped |
INSTRUCTIONS
Scrub and drain cockles and set aside. In a 12inch and 14inch saute pan, heat oil until smoking. Add garlic and almonds and saute until golden brown. Add clams, wine and lemon juice and zest and bring to a boil. Cover and cook until clams open, about 3 to 4 minutes. Uncover, add scallions and parsley and serve. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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