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Linguine with Steamed Cockles in Saffron-Tarragon Sauce

3.8

(10)

Cockles are small mollusks with heart-shaped shells. If you can't find them, substitute small clams.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes 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

Preparation

  1. 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.

TagsPastaLinguineTarragonHerbs & SpicesClamShellfishSeafoodMainDinnerNut FreeQuickEasy30 Minutes or LessWeeknight MealsSteamBon Appétit
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