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Clams with Garlic and Almonds

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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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