1 lb gluten-free or whole wheat linguine
1 bunch asparagus , ends snapped off and cut into 1 inch pieces
1/4 cup olive oil
6 cloves of garlic, chopped
3 cans of clams, drained with 1/2 cup liquid reserved
2 tbsp lemon juice
4 jarred hot cherry peppers, seeded and thinly sliced
1/4 tsp salt
2 tbsp coconut olive oil spread (such as Olivio brand), any vegetable based buttery spread, or unsalted butter
1 cup Italian parsley, chopped
Pecorino romano cheese, optional (for sprinkling on top!)
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Add asparagus during last 4 minutes of cooking. Drain and set aside.
While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes until just starting to color, stirring so that garlic doesn’t burn.
Add clam juice and cook 1 min. Stir in drained clams, lemon juice, cherry peppers, and salt. Cook 1 min or until heated through. Stir in butter and parsley.
Toss pasta and asparagus with the sauce. Drizzle with olive oil if desired and serve immediately. Sprinkle with romano cheese!