Peel and finely slice the shallots. Peel the garlic and crush to a paste using a pinch of salt and the side of your knife. Pick the thyme and the tarragon leaves from their stalks. Zest and juice the lemon. Wash the clams under clear running water to get rid of all the grit.
Heat a pan and add the butter, shallot and garlic. Sweat until golden brown and then add the thyme, the tomatoes and half of the tarragon. Deglaze the pan with the white wine, add the cream and then reduce until the sauce begins to thicken. Add the clams and cook until they start to open.
Bring a large pan of water to the boil and cook the fresh spaghetti for 1 to 2 minutes. Drain and combine with the clam sauce.
Finish with the remaining tarragon, lemon juice and zest and season to taste. Serve immediately.
«Make sure you wash clams thoroughly as they contain a lot of grit which can spoil the dish. Discard any that do not open during the cooking process.»