Recipe - Clams With Garlic And Almonds

1 pound New Zealand cockles or
Manila clams
4 tablespoon Extra virgin olive oil
5 Cloves garlic; thinly cut or sliced up
1 tablespoon Sliced almonds; blanched
2 cup Dry white cava; (Spanish
wine)
Juice and zest of 2 lemons
4 Scallions; thinly cut or sliced up
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.

Yield: 4 as tapas

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A25

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998