White Clam Sauce with Pasta and Asparagus

WHITE CLAM SAUCE

1 pound rigatoni 1 bunch asparagus, ends snapped off and cut into 1 inch pieces 1/4 cup olive oil 6 cloves garlic, finely chopped 3 cans 6.5 oz each clams, drained and 1/2 cup clam juice reserved 2 tbs lemon juice 4 jarred hot cherry peppers, seeded and thinly sliced 1/4 tsp salt 2 tbs unsalted butter 1 cup Italian parsley, chopped

Bring a pot of salted water to a boil. Cook pasta following package directions. Add asparagus during last 4 min. of cooking. Drain. Heat oil in a skillet. Add garlic and cook until just starting to color, stirring.

Add clam juice and cook 1 min. Stir in clams, lemon juice, peppers and salt. Cook until heated through. Stir in butter and parsley. Toss the pasta and asparagus with the sauce. DRIZZLE WITH ADDITIONAL OLIVE OIL AND SERVE IMMEDIATELY. Makes 6 servings.*

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 * Catsrecipes Y-Group