| 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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