Name: Linguine with Steamed Cockles in Saffron-Tarragon Sauce
Yield: 2 Servings
Ingredients: 12 ounces linguine; 2 tablespoons (1/4 stick) butter; 1/4 cup chopped shallots; 3 garlic cloves, minced; 1 cup dry white wine; 2 tablespoons chopped fresh tarragon, divided; 1/4 teaspoon (scant) saffron threads; 2 pounds cockles or small Manila clams, scrubbed; 2 tablespoons whipping cream

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