Clam and asparagus pasta
for 4 people
NZ Herald
Ingredients
| 40 g | Butter |
| 1 Tbsp | Olive oil |
| 400 g | Angel hair pasta, or use thin spaghetti |
| 2 | Garlic cloves, sliced |
| 1 | Red chilli, finely chopped |
| ⅓ cup | Dry white wine |
| 2 kgs | Clams (Main) |
| 200 g | Asparagus, thinly sliced into ribbons using a vegetable peeler |
| ½ cup | Parmesan cheese, shaved, plus extra to serve |
Directions
- Cook the pasta in a large saucepan of salted, boiling water for 6-8 minutes or until al dente. Drain and return to the pan. Set aside and keep warm.
- Heat the butter and oil in a large saucepan over medium heat. Add garlic and chilli and cook for 1 minute. Add the wine and clams, cover with a tightly fitting lid and cook for 3-4 minutes or until all the clams have opened. Discard any unopened clams.
- Add the clams to the pasta with the asparagus and parmesan and toss well to combine.
- Top with extra parmesan to serve.