Asparagus Clam Spaghetti
We're 2 cooks at home, and this is my husband's sunday night creation. A great recipe to load up on iron and vitamine K ! No parmesan on this, but we recommend sprinkling some ricotta on the pasta right before serving
Istruzioni
- 1
Cut the stems of the white and green asparagus
- 2
Cook them for 5 minutes on high temperature in a frying pan with a lid in water (the asparagus should only be half submerged in water)
- 3
Take them out of the water, cut them in thirds. Reserve.
- 4
Slice the garlic very thinly and cook them in the water until the garlic becomes transparent (medium heat)
- 5
Add the clams, wait a couple of minutes and put the asparagus back in (medium heat)
- 6
Add salt and pepper and cook until it's practically dry
- 7
Start the water for you pasta (in a different pan, obviously)
- 8
Add half a glass of wine
- 9
Add fresh cream
- 10
Stir gently on a low heat until the cream thickens
- 11
Add parsley and keep on stirring for a couple of minutes
- 12
Remove from the heat and add chopped tomatoes
- 13
A couple of minutes before the pasta is cooked, strain it, reserve some of the cooking water, and combine both into the sauce
- 14
Cook for the remaining of pasta cooking time