Linguine With Steamed Cockles In Saffron Tarragon Sauce Food
LINGUINE WITH STEAMED COCKLES IN SAFFRON-TARRAGON SAUCE
Cockles are small mollusks with heart-shaped shells. If you can't find them, substitute small clams.
Time 20m
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- 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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