Linguini de la Mer with Langoustines and Steamer Clams in a Tarragon Lemon Sauce

Prep Time
25 mins
Cook Time
25 mins


For the Langoustines & Steamer Clams

  • 8 Large Langoustines head on, split and deveined
  • 2 TBSP Carbonell Cordobesa Extra Virgin Olive Oil
  • 1 TBSP Dried tarragon
  • Salt & Pepper to taste
  • 1 pound of Steamer Clams
  • 1 bowl of Ice Water

For the Tarragon Lemon Sauce

  • 1 ½ TBSP Dried Tarragon
  • 1 TBSP Tomato Paste
  • 1 ½ tbsp Carbonell Cordobesa Extra Virgin Olive Oil
  • 3 large garlic cloves minced
  • 1 leek sliced
  • 1 cup of white wine we used pinot grigio
  • 1 cup of chicken broth
  • 3 TBSP of unsalted butter
  • 1 medium lemon zested and juiced
  • Salt & pepper to taste
  • Parsley to garnish

For the Pasta

  • 1 pound of linguini
  • ½ cup of salt
  • 2 quarts of water


For the Langoustines:

  1. Bring the oven to broil. While it is heating up, clean and devein your langoustines and place onto a aluminum foil covered baking tray.
  2. Rub Carbonell Cordobesa Extra Virgin Olive Oil on the langoustines, paying attention to the split back. Sprinkle tarragon over each langoustine lightly. Then add salt and pepper.
  3. Broil in the oven for about 8-10 minutes until the flesh is cooked through. Remove and tent with aluminum foil until the rest of the dish is done.

For the Pasta:

  1. While the Langoustines are cooking, boil pasta, salt and water together until cooked al dente (should be about 6-8 minutes depending on the package directions.)
  2. Drain, reserve some of the pasta water, and set aside in a bowl with a drizzle of Carbonell Cordobesa Extra Virgin Olive Oil to keep it from sticking.

For the Steamer Clams:

  1. 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.
  2. 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.
  3. When they’re open, immediately plunge them into ice water to stop the cooking.
  4. In the large pot with the steamer clam juice, add chicken broth, butter, lemon zest and lemon juice, and salt and pepper.
  5. Cook together, until the sauce has thickened a little, should be the consistency of a hearty broth.
  6. Remove the sauce from the heat and add the pasta to the sauce, tossing to combine.
  7. 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.
  8. Garnish with parsley and more Carbonell Cordobesa Extra Virgin Olive Oil.

Recipe Notes

If you want to skip the clam step, you can always substitute ½ cup of clam juice into the recipe. If you do this, I recommend reducing the amount of chicken broth in the recipe by 1/4 cup.