Ingredients
2
tbsp (1/4 stick) butter
2
tbsp chopped fresh tarragon, divided
1/4
tsp (scant) saffron threads
2
pounds cockles or small Manila clams, scrubbed
Directions
1.
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
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.
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