Serves 2
Ingredients:
olive oil
1 shallot, halved and sliced
1 garlic clove, chopped
1 bunch of wild asparagus, cut into pieces
200 ml soy cream
sea salt
black pepper
1 tbsp lemon juice
250g tagliatelle
parmigiano reggiano
Recipe:
Heat the olive oil in a wok, add the shallot and garlic, stir-fry 1 minute, then add the asparagus, stir-fry 2 to 3 minutes, add the soy cream, season with salt and pepper, heat, then add the lemon juice, stir and add the cooked tagliatelle to the sauce, divide between two plates, sprinkle with freshly grated parmigiano reggiano.
Serves 2
Ingredients:
500g vongole
11 cherry tomatoes, quartered
1 small shallot, halved and sliced
1 garlic clove, chopped
1 Thai chili pepper, chopped
Thai basil, chopped, to taste
1 tbsp sugar
1 tbsp Thai fish sauce
1 tbsp Thai soy sauce
olive oil
250g spaghettini
Recipe:
Heat some olive oil in a wok and add shallot, garlic and chili pepper, then add cherry tomatoes, stir-fry 1 minute, then add sugar, fish and soy sauce, stir-fry and add the vongole, cover wok with a lid until all shells have opened , add Thai basil, stir, add the cooked spaghettini, divide between two plates.
