Spaghetti with Clams, Asparagus, Cherry Tomatoes and Stracciatella

Method

1. In a pan, heat a drizzle of olive oil and add a whole garlic clove, gently crushed. Let it sizzle without burning.
2. Add the clams (vongole lupini) and a splash of water. Cover and cook until the clams open.
3. Remove the clams from their shells, reserving a few in shells for garnish. Strain the cooking liquid and set aside.
4. Snap the woody ends off the asparagus. Cut the stalks into rounds, keeping the tips whole or halved. Set the tips aside.
5. Bring a large pot of salted water to a boil and cook the bucatini (or spaghetti) until al dente.
6. In a separate wide pan, heat another drizzle of olive oil and a crushed garlic clove. Add the asparagus rounds and a ladle of the reserved clam cooking water. Cook until tender.
7. Add the cherry tomatoes, cut into pieces, and fresh basil leaves (the larger ones torn). Cook for a minute.
8. Add the cooked pasta to the pan along with more clam cooking water as needed. Toss to combine.
9. Add the shelled clams and the reserved unshelled clams. Add the asparagus tips. Season with black pepper (and optional chili pepper).
10. Remove from heat and add the stracciatella cheese. Stir vigorously until it melts and creates a creamy sauce.
11. Serve immediately with fresh basil leaves and a drizzle of extra virgin olive oil.