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| 4 Esslöffel | Extra virgin olive oil, plus 2 T |
| 2 | cloves garlic thinly sliced |
| 1 Tasse | Julienne rhubarb |
| 12 | Littleneck clams |
| 1 Tasse | white wine dry |
| 20 | Cockles |
| 2 Esslöffel | butter |
| 2 Esslöffel | red wine vinegar |
| 1 | Head escarole, in 1/2" ribbons, washed and spun dry, to yield 4 C |
| 2 | Red bell peppers, roasted, peeled, seeded and cut into 1/4-inch julienne |
| 1 Esslöffel | Black olive paste |
| 12 Scheibe | (Thin) baguette, toasted |
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In a 12 to 14-inch saute pan, heat olive oil until smoking. Add garlic and rhubarb and cook until softened, about 4 to 5 minutes. Add littleneck clams and wine and bring to a boil. Cover and cook until all the clams are open, about 6 to 8 minutes.
Meanwhile, assemble crostini by first mixing roasted peppers, olive paste and remaining oil together. Divide pepper mixture among 12 toasts and place three on the rims of each of 4 plates. Add cockles to littleneck pan and cover. Cook until cockles open, about 1 minute. Add vinegar and escarole and season with salt and pepper. Stir through then divide escarole, clams and cockles among plates and serve.
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