Ingredients

• 2 pounds littleneck clams or cockles
• 1 3/4 cups dry white wine
• 2 large shallots, peeled
• 2 large cloves of garlic, peeled and thinly sliced
• 2 bay leaves
• 2 tablespoons fresh lemon juice
• 1 tablespoon unsalted butter
• 2 ripe tomatoes, cut into 1/2-inch pieces
• 3 large sprigs of fresh tarragon (stems removed), chopped
• 12 ounces dried linguine
• 2 tablespoons chopped flat-leaf parsley

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Instructions

1. Wash clams thoroughly. To clean and remove any dirt, place clams in a bowl of cold water and run cold water gently over them for 5 minutes; drain. Place in a large pot; add the wine.
2. Thinly slice one shallot and finely chop the other; reserve. Add the sliced shallot, garlic and bay leaves to the pot. Boil, cover, and simmer 5 minutes or until the clams open. (Discard any clams that don't open.) Remove and discard bay leaves.
3. Remove the clams to a bowl with a slotted spoon; reserve. Add the lemon juice and chopped shallots to the pot. Cook for 1 minute to meld the flavors in the sauce. Stir in the butter, tomatoes, and chopped tarragon leaves.
4. Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until just tender. Drain well and mix with the sauce in the pot. Add the clams and chopped parsley; toss together over low heat to warm through. Serve in a large pasta bowl.