Clam Linguine Primavera

Seafood Alternatives: canned clams, live mussels Scrub the clams well, then let stand, covered with salted water, while preparing other ingredients. Discard any that are not tightly closed or that do not close when pressed.

Slice the asparagus diagonally into 1/4-inch-thick slices, leaving the tips whole. Heat the oil in a 4- to 5-quart pan over medium heat. Add the garlic and stir until fragrant, about 1 minute. Drain the clams well and add them to the pan with the asparagus, green onion, wine and oregano.

Increase the heat to high, cover and simmer until clams open, 6 to 12 minutes. As the clams open, transfer them to a bowl and cover to keep warm. You can take the clams out of their shells if you like, leaving a few in their shells for garnish. Discard any clams that do not open.

Add the pasta and cheese to the pan and toss to coat with sauce. Pour into a serving bowl and garnish with clams.

This recipe yields 4 servings.