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
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.
