Time: 1 ora e 30 minuti
Difficulty: Facile

We make fresh linguine together with a special sauce.
The clams will be hand in hand with the crunchy asparagus, allies of health.
Features:
Asparagus are sprouts with herbaceous stems without thorns and should be picked as soon as the shoots sprout. They have excellent nutritional properties containing potassium and are an excellent source of vitamin. C (ascorbic acid), carotenoids (pro-vit. A) and some of group B.
In addition, both the edible bud and the roots of the plant (in decoction), significantly stimulate renal filtration. 
Historical background:
The first asparagus crops originate in the Eden valley (Mesopotamia), spreading then in ancient Egypt and Asia Minor over 2000 years ago, and then throughout the Mediterranean.
The Romans already from 200 B.C. in their manuals mentioned the asparagus, and detailed the cultivation. Asparagus was mentioned and accurately described, not only the method of cultivation but also of preparation by Pliny and Apicius.
Notes
It is not uniquely considered advisable in feeding the nephrotic.

Ingredients for the dough
300 g Special prepared for fresh pasta Molino dalla Giovanna
3 whole eggs
1 yolk
Salt up
Gluten-free fine rice flour for dusting
Ingredients for the seasoning
250 g real clams
2 cloves of garlic
1 bunch of parsley
1 glass of still white wine
1 bunch of wild asparagus
100 g cherry tomatoes
Extra virgin olive oil
Salt up
Ground black pepper
Time: 1 hour plus rest
Difficulty: Easy
Portions: 4 persons

Process for the dough
Arrange the dough mix in a planetary mixer, or in a large bowl with the eggs and the yolk and begin to knead. Work well until the dough is compact.
At the end, bring on a pastry board and create a ball with the dough, let stand for 30 minutes in the fridge.
Procedure for cutting the linguine
Take back the dough and with the special machine, in sheets 2mm thick, roll up on themselves and cut with a knife with a smooth blade, get the tongs 3mm wide (otherwise cut the dough with the special machine, mounting the roller for tongue).
Transfer the dough to a tray sprinkled with rice flour and leave to dry for at least 30 minutes.
Procedure for the clam sauce
Take the clams and place in a bowl with water and a handful of salt to drain for about an hour. After this time, rinse the clams several times under running water and check that there is no sand residue.
Clean the garlic and chop finely, place in a large pan with two tablespoons of extra virgin olive oil, sauté over high heat, add the clams and cook over high heat.
Blend the shellfish with the wine and let it evaporate, cover the pan with a lid and cook until they are open.
At this point clean the asparagus, remove the lower part of the stem, trying to leave the heart of the stem and the head, cut everything into rings and put in a pan with a tablespoon of extra virgin olive oil to cook for about 5 minutes, season with salt and pepper.
Carefully wash the tomatoes and cut into cubes, add all in the clams and cook for another 2 minutes.
Method of cooking the pasta
After the resting time indicated for the pasta, cook in salted boiling water for about 3/5 minutes. Take with a skimmer and transfer to the clams, add the asparagus and mix all over high heat.
Spread the pasta in individual dishes seasoned with a little olive oil before serving.