Green sauce

For the green sauce:

• Chopped garlic
• Chopped parsley
• 150 g clam water
• 0.8 g Xantana

Other:

• Clams
• Green asparagus
• Peas
• Egg yolk

1. Open the clams by submerging them for a few seconds in boiling water. Remove the clams from the shell and set aside the water.
2. Mix Xantana with the clam water with a hand beater.
3. Lightly brown the chopped garlic and add the parsley. After a few seconds add the clam water with Xantana and leave to boil.
4. Once it is boiling add the asparagus and leave to cook for 3 min, then add the peas and leave to cook 3 min more.
5. Lastly, put the clams so that they just warm and serve in a soup dish accompanied by a thread of egg yolk.