Mussel and Wild Asparagus Sauce

Clean the mussels thoroughly, remove the byssus, and rinse them to remove any external residue. Transfer them to a large pot without adding any other liquid and prepare them for opening, so that their pan juices it can be recovered and used in the sauce.

Pour the mussels into the pan and let them open over low heat, stirring occasionally. Wait until the shells open and the molluscs are cooked; as soon as they open completely, turn off the heat to avoid making the pulp dry.

Separate the shells from the mollusks and collect the remaining water at the bottom of the pot. Carefully strain it through a fine sieve to remove any residue, then set it aside: it will be the flavorful liquid base for cooking the asparagus.

Remove the fibrous base of the wild asparagus and cut the rest into about 2-centimeter pieces. Separate the tender florets from the remaining pieces: the florets will be added at the end, while the stalks will require longer cooking.

Pour the extra virgin olive oil into a skillet capacious and add the clove of garlicFry it over medium heat until it releases its aroma and takes on a light golden color, without letting it darken: burnt garlic would make the base bitter.

Add the less tender pieces of asparagus, leaving the florets aside, and let them flavour in the soffritto. Add the ripe, peeled and chopped tomatoes into chunks, then pour in the filtered mussel water. Cook until the asparagus is tender and the bottom thickens, forming a smooth sauce.

Add the asparagus florets and shelled mussels when the base is already soft and well-bound. Continue cooking for two minutes, long enough to warm the mollusks and maintain the consistency of the more tender parts. Taste and season with salt to taste only at the end.

Drain the spaghetti al dente and transfer them directly into the skillet with the sauce. Sauté them over medium heat until the pasta is evenly coated and the sauce is well distributed. Serve immediately, preserving the distinct flavor of the mussels, the freshness of the tomato, and the vegetal character of the asparagus.