Linguine with Asparagus and Shrimp

dispose of

300 grams of linguine
1 bunch of wild asparagus
extra virgin olive oil
1 clove of garlic
200 g shrimp
300g cherry tomatoes
1/2 glass of Vermentino di Gallura
salt

procedure

Wash the asparagus, cut the woody part and place in a pan with oil and garlic browned previously.
Cook slowly, adding a tablespoon of water until the asparagus are soft.
Now add the peeled shrimp and drizzle with a tablespoon of Vermentino. Cut into wedges and add the tomatoes, salt and cook for about 8 minutes.
Drain the linguine now, made cook in salted water, and transfer them into the pan with the tomato sauce, asparagus and prawns making them jump briefly.
Serve piping hot.