Ingredients for 4 people
- 500 g fresh cavatelli
- a bunch of wild asparagus;
- 1 kg clams;
- 1 clove of garlic;
- Il Guastafeste EVO oil to taste;
- L’Equilibrato EVO Olive Oil to taste;
- 2 stalks of parsley
- white wine to taste
- salt to taste;
Procedure
- In a frying pan, put some L’Equilibrato EVO Olive Oil and a drizzle of Il Guastafeste EVO oil, fry the garlic and two stalks of parsley, add the clams and deglaze with white wine.
- As soon as the clams open, keep them aside. Strain the remaining liquid and keep aside.
- Steam the asparagus.
- In the same pan as the clams, lightly fry the asparagus and whisk.
- Add the clams with their liquid.
- Cook the cavatelli and toss them in the cream of asparagus and clams.
- Serve immediately with chopped fresh parsley.