Spaghetti alla chitarra sauteed with clams and asparagus
Recipe first for 4 people based on Clams with tomato - cooking method to boil.
Preparation:
Preparation: Peel the asparagus almost to the tip, cut them into slices leaving the tips intact, make a dressing of oil, butter, fumet in a saucepan and cook everything over low heat. Then add the washed and quartered cherry tomatoes, the clams, salt and pepper. Boil the spaghetti in salted water, drain when al dente, add them to the saucepan with the sauce. Mix well and serve hot, sprinkle with diced tomatoes and the asparagus tips cooked crispy in the fish stock.
Ingredients:
Ingredients: 320 G Pasta Spaghetti - 150 G Clams (fruits) - 200 G Asparagus - 80 G Diced Tomatoes - 100 G Fumetto - 80 G Cherry Tomatoes - 60 G Rocket Salad - 40 G Olive Oil - 30 G Butter - Salt - Pepper
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