02-09-2005, 03:43 AM
1 lb New Zealand cockles or Manila clams
4 tb Extra virgin olive oil
5 Cloves garlic, thinly Sliced
1 tb Blanched sliced almonds
2 c Dry white cava (Spanish Wine)
Juice and zest of 2 lemons
4 Scallions, thinly sliced
1 bn Parsley, finely chopped
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.
4 tb Extra virgin olive oil
5 Cloves garlic, thinly Sliced
1 tb Blanched sliced almonds
2 c Dry white cava (Spanish Wine)
Juice and zest of 2 lemons
4 Scallions, thinly sliced
1 bn Parsley, finely chopped
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.