Heat the oil in a large skillet. Add the garlic and the clams to the pan and cook for 2 minutes, shaking the pan to be sure all the clams are coated in oil. Pour the wine and the stock over the mixed seafood and garlic and bring to a boil. Cover the pan, reduce the heat, and leave to simmer for 8-10 minutes.
Meanwhile, cook the pasta in a saucepan of boiling, salted water for 8-10 minutes or until al dente. Drain thoroughly. Stir the tarragon into the sauce and season with salt and pepper. Transfer the pasta to a serving plate and pour over the sauce. Serve immediately.
Garnish with fresh chopped parsley.
COOK'S TIP: Red clam sauce can be made by adding 8 tbsp of sieved tomatoes to the sauce along with the stock. Follow the same cooking method.
PREPRATION TIME: 40 minutes
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