Linguini and clams in a creamy tarragon sauce recipe

In a saucepan, add the olive oil, butter, onion, garlic and chili pepper and saute for 1-2 minutes. Add the clams, wine, tarragon, lemon juice, salt and pepper, cover and cook for about 5 minutes on medium heat. Remove clams that open and place on a plate. Cook until all the clams have opened. If after 10 minutes there are clams that are still closed, discard them. Add the double cream to the sauce pan and cook on a low heat, until the sauce thickens. Remove the meat of the clams from the shells and place it in the sauce. Mix well, until the clams are covered with the sauce.

Cook the linguini according to instructions on the box (al dente, in lots of boiling salted water). You should do this while the sauce is simmering. When the linguini is cooked, strain in a colander and then return to large mixing bowl,  pour over the sauce, drizzle with some more extra virgin olive oil and serve with the chopped parsley and grated parmesan cheese.