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
Make it step by step
- Bring a pot of salted water to a boil.
- Cook pasta following package directions.
- Add asparagus during last 4 minutes of cooking.
- Drain.
- Heat oil in a skillet.
- Add garlic and cook until just starting to color, stirring.
- Add clam juice and cook 1 minutes.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.