Clam and asparagus pasta

Ingredients

40 g	Butter
1 Tbsp	Olive oil
400 g	Angel hair pasta, or use thin spaghetti
2	Garlic cloves, sliced
1	Red chilli, finely chopped
⅓ cup	Dry white wine
2 kgs	Clams (Main)
200 g	Asparagus, thinly sliced into ribbons using a vegetable peeler
½ cup	Parmesan cheese, shaved, plus extra to serve

Directions

1. Cook the pasta in a large saucepan of salted, boiling water for 6-8 minutes or until al dente. Drain and return to the pan. Set aside and keep warm.
2. Heat the butter and oil in a large saucepan over medium heat. Add garlic and chilli and cook for 1 minute. Add the wine and clams, cover with a tightly fitting lid and cook for 3-4 minutes or until all the clams have opened. Discard any unopened clams.
3. Add the clams to the pasta with the asparagus and parmesan and toss well to combine.
4. Top with extra parmesan to serve.