Vongole with asparagus and moonblushed tomato

The sweetness in white clams cannot be easily replaced and it just makes the pasta so yummy. Try it to believe it!

I made it with sides of moonblushed tomato (recipe can be found at the link), boiled asparagus and a poached egg. Loved the colours in this dish!

Pan's experimental kitchen: Homemade vongole with asparagus (for 3 pax)
Cooking skill needed: Level 2
Ingredients: 
1 packet of baby asparagus
4 cloves of garlic
A handful of parsley
1 bag of frozen clams (mine had about 30 clams)
Spaghetti (i made enough for 3 pax)
Moonblushed tomato
3 poached eggs (i used silicon cups to help)
some butter and olive oil

Preparation:
1. Mince 4 clove of garlic
2. Cut baby asparagus to remove the thick ends
3. Chop parsley
4. Wash clams

Cooking:
1. Boil water and cook asparagus till tender. Poach egg when asparagus is done.
2. In a separate pot, boil water, add salt and cook spaghetti till almost al dente
3. While cooking the spaghetti, sautee the garlic in butter and olive oil till lightly brown, add clams, salt and pepper and cook on LOW fire for about 7 mins. Discard clams which did not open.
4. Turn off fire, add spaghetti, mixed herbs, parsley and a touch of cayenne pepper and a tbsp of pasta water. Mix well and add salt and pepper to taste.
5. Serve vongole with aparagus, moonblushed tomato and poached eggs.

Bon appetit!