Recipe information
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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Preparation
Step 1
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Step 2
Meanwhile, melt butter in heavy large skillet over medium heat. Add shallots and garlic; sauté 2 minutes. Add wine, 1 tablespoon tarragon, and saffron. Increase heat to high; bring to boil. Add cockles; cover and cook until cockles open, about 3 minutes. Use tongs to transfer cockles to bowl (discard any that do not open). Stir cream into sauce in skillet. Season with salt and pepper. Add pasta to skillet; toss. Divide pasta and sauce between 2 flat bowls and sprinkle with 1 tablespoon tarragon. Top with cockles and serve.