Snapdragons are a treasure for a children's garden+++Jams and preserves: a taste of summer for the winter+++Fruit flies: a summer plague+++Homemade thirst-quenchers for summer+++

... without a diet? Be good to
yourself. more...
Ingredients
Spaghetti
Green asparagus
Mussels, clams, cockles
Fresh spring onion
Parsley
Garlic
Brandy
Oil
Salt and pepper
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.
By Baita E Salmaso