Lobster and Asparagus Agnolotti

1. 1

   In a pot of boiling water, cook the agnolotti according to directions on the package.

2. 2

   In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic.

3. 3

   Add the red pepper flakes, clams and shrimp.

4. 4

   Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes.

5. 5

   Allow the wine to evaporate.

6. 6

   Finally, add the chopped parsley.

7. 7

   Drain the agnolotti and place on a serving dish.

8. 8

   Pour the sauce over the agnolotti.

9. 9

   Serve with salt and pepper for individual seasoning.

10. 10

    This dish can easily be doubled.

* Per serving · 4 servings · Values may vary.

No additional tips available.