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Linguine with Steamed Cockles in Saffron-Tarragon Sauce

Linguine with Steamed Cockles in Saffron-Tarragon Sauce

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  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons chopped fresh tarragon, divided
  • 1/4 teaspoon (scant) saffron threads
  • 2 pounds cockles or small Manila clams, scrubbed
  • 2 tablespoons whipping cream

Recipe Preparation

  • 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.

Recipe by Bon Appétit Test KitchenReviews Section

Watch the video: Spinning για Κοκάλια (June 2022).


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