Instructions

1. Put the semolina flour on a clean work surface and make a well in the center. Add the eggs and yolk, then gradually work the flour into the eggs until a rough dough forms.
2. Knead the dough for 8-10 minutes, until smooth and elastic. Wrap it and let it rest at room temperature for about 30 minutes.
3. Roll the dough into thin sheets with a pasta machine or rolling pin. Let the sheets sit for a few minutes, then cut them into irregular ribbons, triangles and rough pieces. Maltagliati should look handmade, not measured with laboratory equipment.
4. Bring a large pot of salted water to a boil. Add the asparagus and cook for 1-2 minutes, until just tender. Lift it out with a slotted spoon and keep the cooking water for the pasta.
5. Heat 1 tablespoon of the olive oil in a wide skillet over medium heat. Add the shallot and garlic and cook gently for 2-3 minutes without browning.
6. Add the clams and white wine. Cover the skillet and cook over medium-high heat for about 4 minutes, shaking the pan occasionally, until the clams open. Discard any that remain closed.
7. Transfer the opened clams to a bowl. Strain the liquid left in the skillet through a fine sieve, then return it to the skillet. Shell most of the clams, leaving a few in their shells for serving.
8. Return the asparagus water to a boil. Add the maltagliati and cook for about 2 minutes, or until tender but still pleasantly firm.
9. Transfer the pasta directly to the skillet with the clam liquid. Add the asparagus, shelled clams and remaining olive oil. Toss over low heat for 1-2 minutes, adding a splash of pasta water if needed to keep everything loose and glossy.
10. Fold in the parsley and black pepper. Divide among warm bowls, add the reserved clams in their shells and finish with a small drizzle of extra-virgin olive oil. Serve immediately.