Linguine With Steamed Cockles In Saffron Tarragon Sauce Recipes

LINGUINE WITH TARRAGON VEGETABLES

Steps:

• In large saucepan, cook linguine as directed on package, adding asparagus during last 4 to 6 minutes of cooking time. Cook until linguine and asparagus are tender. Drain.
• Meanwhile, in large bowl, combine all remaining ingredients except cheese.
• Add cooked linguine and asparagus; toss gently to coat. Add cheese; toss to mix.

LINGUINE WITH STEAMED COCKLES IN SAFFRON-TARRAGON SAUCE

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.

LINGUINE WITH NEW ZEALAND COCKLES

Steps:

• Bring a large pot of water to a boil. Add salt. Drop the pasta into the boiling water; stir to keep pasta from sticking together. Cook until al dente according to package directions.
• Meanwhile, heat olive oil in a large saucepan over medium-low heat. Add garlic and chiles, and cook for 1 minute, being careful not to let it brown. Stir in parsley, lemon zest, salt, and pepper; cook for 1 minute. Add cockles, and stir until well coated; cover tightly. Increase heat to medium high, and cook just until cockles begin to open, 4 to 6 minutes.
• Sprinkle cockles with vinegar, and cook, uncovered, until vinegar has evaporated, about 1 minute.
• When pasta is done, drain it, and transfer to a large platter. Remove cockles from broth, and place on pasta. Cook broth for 1 minute more. Remove from heat, and spoon broth over cockles. Serve immediately, garnished with basil.

LINGUINE WITH CLAMS IN SAFFRON ALFREDO SAUCE

Steps:

• Steam clams with wine and garlic in covered, medium saucepan over medium-high heat for about 5 minutes or until clams open. Drain clams, reserving 1/2 cup cooking liquid.
• Heat sauce, reserved cooking liquid and saffron in small saucepan over low heat for 5 minutes. Stir until blended and saffron imparts a yellow color to sauce.
• Prepare pasta according to package directions.
• Top pasta with sauce and clams. Garnish with chopped parsley. Serve immediately.

LINGUINE IN SAFFRON SAUCE (OLIVE GARDEN)

Steps:

• PLACE chicken broth in a saucepot and bring to a simmer.
• CHOP saffron carefully and add it to broth along with the tarragon. Let broth reduce to 1/3 quart. Add cream and reduce sauce to desired consistency. Strain the sauce and add butter a little at a time.
• HOLD sauce until ready to serve. Add drained pasta to sauce and stir to thorougly coat.
• TRANSFER to large platter and garnish with chopped parsley. Serve immediately.