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‍ Linguini de la Mer with Langoustines and Steamer Clams in a Tarragon Lemon Sauce Save as PDFPrint Ingredients 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 ‍ Instructions For the Langoustines: Bring the oven to broil

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So after we slicked that onto the bottom of the dresser it was as easy as sticking down our already-cut-to-size gift wrap rectangle and pressing it along the center and out towards all of the corners to eliminate any bubbles or wrinkling

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