"Fideua" with clams and wild asparagus

For the pasta:

• Prepare fresh pasta made in a special machine using water infused with saffron.
• Form the noodles.

For the sauce:

• Make a wholesome but light American sauce.
• We need a little more fumet for the setup.

For the garnish:

• Cook the wild asparagus in salted boiling water.
• Cool everything in iced water and then drain.
• Chop the asparagus into three pieces each.

HOW TO SERVE

• Open the clams with some fumet.
• Cook the noodles English style and drain.
• Sauté the noodles with a little olive oil, add some americaine sauce and some fumet left over from the opening of the clams, and leave al dente.
• Add the clams and wild asparagus, remove from the heat and let stand for a couple of minutes.
• Plate up in a neat way and giving a certain prominence to the clams.
• We can sprinkle over chopped parsley or chives.