Spaghetti with Clams, Asparagus, Cherry Tomatoes and Stracciatella

Method

1. Heat a drizzle of extra virgin olive oil in a large pan. Add a clove of garlic and cook until lightly golden.
2. Add the clams and a splash of water. Cover and cook over high heat until the clams open, shaking the pan occasionally.
3. Remove the clams from the shells, reserving some in the shells for garnish. Strain and reserve the cooking liquid.
4. Meanwhile, snap the woody ends off the asparagus and cut the stems into rounds. Reserve the tips.
5. In the same pan, add another drizzle of oil and a lightly crushed clove of garlic. Cook until fragrant.
6. Add the asparagus rounds and a few basil stems. Cook for 1-2 minutes.
7. Add a ladle of the reserved clam cooking liquid and let it reduce slightly.
8. Meanwhile, cook the bucatini in a large pot of boiling salted water until al dente.
9. Drain the pasta and transfer it to the pan with the asparagus mixture.
10. Add the halved cherry tomatoes, torn basil leaves, and a drizzle of raw olive oil. Season with pepper.
11. Add the raw asparagus tips and the reserved clams (both shelled and in-shell). Toss well.
12. Add the stracciatella cheese and mix until creamy and well combined.
13. Serve immediately, garnished with remaining clams and basil leaves.