Meat, poultry, fish

Spaghetti vongole with asparagus

Spaghetti vongole with green asparagus

Tantalize your taste buds- clams are thought to be suggestive. Serve this pasta in one large, intimate dish for two to set the mood.

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Quantity: Pasta for 2


250g spaghetti
50g butter
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.