White Clam Sauce with Pasta and Asparagus

Description
Contributed by Catsrecipes Y-Group
 * Makes 6 servings

Ingredients

 * 1 pound rigatoni
 * 1 bunch asparagus, ends snapped off and cut into 1 inch pieces
 * ¼ cup olive oil
 * 6 cloves garlic, finely chopped
 * 3 cans (6½ oz each) clams, drained and ½ cup clam juice reserved
 * 2 tbsp lemon juice
 * 4 jarred hot cherry peppers, seeded and thinly sliced
 * ¼ tsp salt
 * 2 tbsp unsalted butter
 * 1 cup Italian parsley, chopped

Directions

 * 1) Bring a pot of salted water to a boil.
 * 2) Cook pasta following package directions.
 * 3) Add asparagus during last 4 minutes of cooking.
 * 4) Drain.
 * 5) Heat oil in a skillet.
 * 6) Add garlic and cook until just starting to color, stirring.
 * 7) Add clam juice and cook 1 minutes.
 * 8) Stir in clams, lemon juice, peppers and salt.
 * 9) Cook until heated through.
 * 10) Stir in butter and parsley.
 * 11) Toss the pasta and asparagus with the sauce.
 * 12) Drizzle with additional olive oil and serve immediately.