Meat, poultry, fish
Quantity: Pasta for 2
1 onion, chopped
3 cloves garlic, sliced
1 bunch of green asparagus, cut into pieces
2 tomatoes, peeled and seeded
250 ml dry white wine
1kg small clams
1 small bunch fresh parsley, finely chopped
Put a pan of water on to boil. Add a good pinch of salt and cook the spaghetti according to packet instructions. Meanwhile, melt the butter in a large frying pan and fry the onions and garlic with the asparagus pieces for 4 minutes.
Dice the tomatoes, add to the pan with the clams and cook for 5 minutes over high heat.
Get rid of any clams that haven't opened and toss with the spaghetti and parsley in the pan. Season with salt and pepper. Spoon into a large bowl and serve.