Put the pasta to cook in plenty of boiling salted water. Heat a generous ammount of olive oil in a deep pan. Add the onion, garlic and chilli and cook until soft, stir in the cherry tomatoes and allow to stew for a few minutes. Next add the mushrooms and the asparaghus cook for a furthur minutes and stir in the wine. Add the seafood and a splash of the pasta cooking water. Drain the casarecce while still all dente and add to the sauce to finish cooking. Correct seasoning and sprinkle with chopped parsley. Finish off the pasta with grated lemon zest before serving.
Serves 2Email this Recipe Back to Aaron's Recipes