Spaghetti alla chitarra sauteed with clams and asparagus
Instructions
Peel the asparagus almost to the tip, cut into rings leaving intact the tips, in a pan to make a sauce of oil, butter, and cook everything on low flame.
Merge then the tomatoes washed and cut into four, clams, salt pepper.
Boil spaghetti in salted water, drain underdone, merge them to the pan with the sauce.
Mix well and serve hot, sprinkle with the diced tomato and crispy asparagus tips cooked in fish fumet.
Ingredients and dosing for 4 persons
- 320 g of type pasta spaghetti
- 150 g of clams (fruit)
- 200 g of asparagus
- 80 g of tomato salpicon
- 100 G = = Comics
- 80 g of cherry tomatoes
- 60 g of arugula salad
- 40 g of olive oil
- 30 g of butter
- Salt
- Pepper