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In the large pot you cooked the pasta in, add tarragon, tomato paste, Carbonell Cordobesa Extra Virgin Olive Oil, garlic and the leeks to the pot. Cook on medium high until the leeks are cooked through and the tarragon is fragrant, about 4-6 minutes. Add white wine and cook for 20 seconds while the alcohol burns off.
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Add the steamer clams to the pot and place the lid on. Cook the steamers for 5-10 minutes until the shells are wide open. Any that did not open should be discarded.
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When they’re open, immediately plunge them into ice water to stop the cooking.
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In the large pot with the steamer clam juice, add chicken broth, butter, lemon zest and lemon juice, and salt and pepper.
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Cook together, until the sauce has thickened a little, should be the consistency of a hearty broth.
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Remove the sauce from the heat and add the pasta to the sauce, tossing to combine.
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Place the pasta on a large flat platter and draining the juice onto the top of the pasta. Place the langoustines in a circle around the middle of the dish. Dot the clams on top of the pasta or serve in a bowl separately.
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Garnish with parsley and more Carbonell Cordobesa Extra Virgin Olive Oil.