Lobster and Asparagus Agnolotti
Ingredients
- 4 agnolotti filled with lobster and asparagus (available fresh or frozen at Venda Ravioli and other upscale Italian Markets)
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
- 4 Rhode Island Littleneck clams
- 3 large shrimp, with heads still attached
- 1/2 cup white wine
- 1 small ripe tomato, diced
- 1 tablespoon chopped Italian parsley
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