Fusilli con Vongole e Asparagi Selvatici del Cilento

• 2 dozen clams
• Coarse sea salt for the water
• 1 pound young, slender asparagus, stems trimmed, spears left whole
• 12 ounces fusilli
• 1/2 cup extra-virgin olive oil
• 3 fat cloves garlic, peeled, crushed, and minced
• 1 cup dry white wine

1. Purge the clams of their sand by soaking for an hour or so in sea-salted water, then scrub them well.
2. Prepare the asparagus and drop them into a large pot of boiling, sea-salted water, poaching them for 2 to 3 minutes if they are slim as they should be, a few more if they are thicker around the middle.
3. Drain them, reserve their cooking water, and refresh them under fresh, very cold water.
4. Chop the asparagus roughly and set aside.
5. Bring a large pot of sea-salted water and the reserved asparagus cooking water to a boil and cook the fusilli to al dente, draining them and setting them aside.
6. While the fusilli are cooking, attend to the clams.
7. In a shallow terra-cotta or enameled cast-iron casserole over a medium flame, heat the olive oil and soften the garlic, taking care not to color it.
8. Add the wine and bring to a simmer.
9. Add the clams, cooking them until they are opened.
10. Remove from the flame, add the cooked fusilli and the poached asparagus to the casserole, tossing them about with the clams and their liquors.
11. Return the casserole to a low flame for a few seconds only to warm the juices before carrying the whole to table and serving it into warmed shallow bowls.
12. Offer a simple white winecold and unfazed by the challenge of the asparagusand oven-toasted bread for the garlicky liquors.

clams, salt, fusilli, extravirgin olive oil, garlic, white wine

Taken from www.epicurious.com/recipes/food/views/fusilli-con-vongole-e-asparagi-selvatici-del-cilento-391143 (may not work)