Ingredients: for 4 people
700gr of black tagliolini
800gr of clams
1 clove of garlic
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