: Trebbiano d’Abruzzo DOC
Wash the asparagus and detach the soft tips. Get rid of the white part of the stem and cut the rest of the stem into circular pieces. Place the oil in a frying pan, cook the asparagus stems with a pinch of salt adding the finely minced onion and garlic. Cook for about five minutes at a medium heat until the asparagus are soft.
Add the clams and asparagus tips, raise the heat and cover with a lid in order to allow for the clams to open. If necessary, add some hot water. When all the clams are opened, the sauce will be ready. Cook the fettuccine in an abundant amount of salted water and drain them when al dente.
Place the pasta in the frying pan with the clams and asparagus; add the cherry tomatoes, previously sliced into wedges. Sautee it all in the frying pan, adding extra flavor with a bit of oil and minced parsley.
450gr of Delverde durum wheat semolina Fettuccine
1 small bunch of asparagus
200 g cherry tomatoes
2 cloves of garlic
Extra virgin olive oil