Method

Wash and peel the asparagus. Cut the stems into rings and cook with a fried onion. Blanch and cool tips on ice. Open the clams with olive oil and a clove of garlic. Remove clams from shells leaving some for garnish. Cook the spaghetti in plenty of boiling water. In a large non-stick pan put a little oil, a clove of garlic poached and chopped parsley. Add clams and flambé with the brandy. Add the asparagus and cooking liquid filtered molluscs. Add the drained noodles, Serve and decorate with clams and asparagus tips.