We decided to splurge and make a trip to the fish market on Friday. You never know what you're going to find, and I spied some gorgeous cockles. I decided to make this from epicurious (Bon Appetit 6/05) and it was absolutely scrumptious. I omitted the cream at the end and added a tiny bulb of fennel that I diced.
This yields two dinner-size servings; I halved it for a first course for the two of us. (The main dish was Parmesan-crusted tilefish with asparagus risotto.)
If you can't get cockles you can use small clams.
12 ounces linguine
2 T butter
1/4 C chopped shallots
3 garlic cloves, minced
1 C dry white wine
2 T chopped fresh tarragon (I used 1 t dried)
pinch saffron threads
2 pounds cockles or small Manilla clams
2 T whipping cream (OMITTED)
Cook linguine in boiling, salted water until al dente. Drain.
Meanwhile, melt butter in large, heavy skillet over medium heat. Add shallots & garlic, saute 2 minutes. Add wine, half of 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 a bow, discarding any that do not open. Stir cream into skillet, season with salt & pepper to taste. Add pasta to skillet, toss. Divide into large flat serving bowls and top with cockles and remaining tarragon and serve.
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