Clam and asparagus pasta
- Cook the pasta in a large saucepan of salted, boiling water for 6-8 minutes or until al dente. Drain and return to the pan. Set aside and keep warm.
- Heat the butter and oil in a large saucepan over medium heat. Add garlic and chilli and cook for 1 minute. Add the wine and clams, cover with a tightly fitting lid and cook for 3-4 minutes or until all the clams have opened. Discard any unopened clams.
- Add the clams to the pasta with the asparagus and parmesan and toss well to combine.
- Top with extra parmesan to serve.