Tagliolini with cuttlefish ink with asparagus tips and clams

Ingredients: for 4 people

700gr of black tagliolini

600gr asparagus

800gr of clams

2 tomatoes

1 clove of garlic


White wine

extra virgin olive oil


Take a saucepan and prepare a sauté, browning a piece of garlic, then let the clams open in the heat and add the white wine, letting it evaporate with a living signature.

Also pour the tomatoes after peeling them, the asparagus tips, previously blanched

Once cooked, sauté the tagliolini squid in the asparagus and clams sauce, flavoring with a pinch of thyme





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