Linguine with Steamed Cockles in Saffron-Tarragon Sauce

1. 1

   Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

2. 2

   Drain.

3. 3

   Meanwhile, melt butter in heavy large skillet over medium heat.

4. 4

   Add shallots and garlic; saute 2 minutes.

5. 5

   Add wine, 1 tablespoon tarragon, and saffron.

6. 6

   Increase heat to high; bring to boil.

7. 7

   Add cockles; cover and cook until cockles open, about 3 minutes.

8. 8

   Use tongs to transfer cockles to bowl (discard any that do not open).

9. 9

   Stir cream into sauce in skillet.

10. 10

    Season with salt and pepper.

11. 11

    Add pasta to skillet; toss.

12. 12

    Divide pasta and sauce between 2 flat bowls and sprinkle with 1 tablespoon tarragon.

13. 13

    Top with cockles and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.