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1
Purge the clams of their sand by soaking for an hour or so in sea-salted water, then scrub them well.
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2
Prepare the asparagus and drop them into a large pot of boiling, sea-salted water, poaching them for 2 to 3 minutes if they are slim as they should be, a few more if they are thicker around the middle.
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3
Drain them, reserve their cooking water, and refresh them under fresh, very cold water.
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4
Chop the asparagus roughly and set aside.
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5
Bring a large pot of sea-salted water and the reserved asparagus cooking water to a boil and cook the fusilli to al dente, draining them and setting them aside.
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6
While the fusilli are cooking, attend to the clams.
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7
In a shallow terra-cotta or enameled cast-iron casserole over a medium flame, heat the olive oil and soften the garlic, taking care not to color it.
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8
Add the wine and bring to a simmer.
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9
Add the clams, cooking them until they are opened.
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10
Remove from the flame, add the cooked fusilli and the poached asparagus to the casserole, tossing them about with the clams and their liquors.
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11
Return the casserole to a low flame for a few seconds only to warm the juices before carrying the whole to table and serving it into warmed shallow bowls.
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12
Offer a simple white winecold and unfazed by the challenge of the asparagusand oven-toasted bread for the garlicky liquors.
