4 people | 45 min.
What you need
- 500gr. spaghetti
- 300gr. of cherry tomatoes
- 500gr. of clams
- 400gr. of asparagus
- sesame seeds
- mint leaves
- 2gloves of garlic
- extra virgin oilve oil
- 1/2 glass of white wine
The preparation starts at least 3/4 hours before the meal.
Soak the clams in cold salted water in a flat tray, this helps to draw out the sand and purge the inner gunk.
At the end of the process, remove the clams from the water and give them another rinse.
Bring a big pot of salted water to the boil to be ready to cook spaghetti last minute.
Meanwhile, sautè the a garlic glove with 4 tblsp of extra virgin olive oil in a wide pan.
When it starts drizzling add the clams, salt, chilly flakes and the parsley and cook until all the clams have opened.
When the first ones open, add the wine and continue cooking.
While the clams are cooking, wash the cherry tomatoes and cut them in half.
Place them in a pan with some olive oil and a garlic glove. Sprinkle with olive oil, sea salt and parsley. Pan fry for about 10 – 15 min.
Place the asparagus in a different pan with boiling,salted water. The water should be just enough to cover a layer of asparagus. Cook for about 10 – 15 min, or until tender.
Drain the asparagus and cut off about 4cm asparagus heads.
Place the heads back in the pan and roast them with few drops of olive oil and sesame seeds for about 5min.
Place the rest of the asparagus in a blender and prepare a cream with olive oil, lemon few drops and some min leaves and set aside.
Cook the pasta for about 9-10 min.
When draining the pasta, set some cooking water to a side to asjust the asparagus cream.
It is now the moment for combining to serve.
Pour the spaghetti into the pan with the clams along with cherry tomatoes and the asparagus cream. Toss the pasta a minute to combine the flavors, eventually add the ladleful of cooking water to keep the pasta moist.
Decorate the plate with the asparagus heads and with a final drizzle of extra virgin olive oil.