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Ingredients

• 1 pound  rigatoni
• 1 bunch  asparagus, ends snapped off and cut into 1-inch pieces
• 1/4 cup  olive oil
• 6 cloves  garlic, finely chopped
• 3 cans  (6-1/2 ounces each) clams, drained and 1/2 cup clam juice reserved
• 2 tablespoons  lemon juice
• 4   jarred hot cherry peppers, seeded and thinly sliced
• 1/4 teaspoon  salt
• 2 tablespoons  unsalted butter
• 1 cup  Italian parsley, chopped

Description

Canned Clams And Hot Cherry Peppers Tossed With Pasta And Asparagus Make A Flavor-packed 20-minute Dinner.

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