Asparagus Clam Spaghetti

• Italian parsley
• salt
• pepper
• 4 ounces clams frozen, per person
• 4 garlic cloves
• 6 ounces cream 15% is okay
• 4 ounces asparagus green, 1/2 bunch
• 4 ounces white asparagus 1/2 bunch
• 2 small tomatoes per person
• white wine for taste, about 1 big glass
• 12 ounces spaghetti spaghetti

1. Cut the stems of the white and green asparagus
2. Cook them for 5 minutes on high temperature in a frying pan with a lid in water (the asparagus should only be half submerged in water)
3. Take them out of the water, cut them in thirds. Reserve.
4. Slice the garlic very thinly and cook them in the water until the garlic becomes transparent (medium heat)
5. Add the clams, wait a couple of minutes and put the asparagus back in (medium heat)
6. Add salt and pepper and cook until it's practically dry
7. Start the water for you pasta (in a different pan, obviously)
8. Add half a glass of wine
9. Add fresh cream
10. Stir gently on a low heat until the cream thickens
11. Add parsley and keep on stirring for a couple of minutes
12. Remove from the heat and add chopped tomatoes
13. A couple of minutes before the pasta is cooked, strain it, reserve some of the cooking water, and combine both into the sauce
14. Cook for the remaining of pasta cooking time

italian parsley, salt, pepper, person, garlic, okay, green, white asparagus, tomatoes, white wine

Taken from www.yummly.com/recipe/Asparagus-Clam-Spaghetti-1646504 (may not work)