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

thyme

White wine

extra virgin olive oil

Preparation

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

Lascia un commento

Il tuo indirizzo email non sarà pubblicato. I campi obbligatori sono contrassegnati *