Add asparagus and garlic. In a large saucepan cook linguine according to package directions adding asparagus during the last 3 minutes of cooking. Add shallots and asparagus to saucepan. Lift the steamer basket and add the scallops to the shrimp and mushrooms. Add the lemon zest lemon juice and parmesan and stir to combine.
Add the wine and asparagus. Add shrimp and simmer for 2 minutes or until shrimp is heated through. Add shrimp and garlic. Heat oil over medium heat in large skillet. Place the mushrooms and asparagus into the saucepan cook until mushrooms are tender.
Cook pepper strips and garlic for 1 minute. Drain reserving 1 cup pasta water and return to pot. Toss with linguine asparagus and hot pepper sauce. Heat until the butter has melted. Sprinkle with cracked black pepper.
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Place a large deep pan over medium high heat with 1 tbsp olive oil and 1 tbsp butter. Put the clams and asparagus into the steamer basket and place the basket into the pot over the shrimp and mushrooms. Sautée until shallots are tender and slightly brown about 3 minutes. Transfer asparagus to a plate. Add cream seasoning lemon juice and sea salt.
Place butter and lemon juice in the saucepan. Cover and steam for 2 minutes. Add the asparagus tips into the boiling water with the pasta for the last 2 3 minutes of cooking. Meanwhile in a large skillet heat oil over medium high heat. Bring to a boil and simmer for 5 minutes.
Stir in broth and heat to a boil. Add plum tomatoes cream vodka and. Drain reserving 1 4 cup of the pasta cooking water meanwhile melt butter in large deep skillet on medium heat. Cook and stir 6 8 minutes or until tender. Cover and continue to steam until clam shells open and seafood is cooked about 4 minutes.
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Add the shrimp to the pan and. Place butter and lemon juice in the saucepan. Place a large deep pan over medium high heat with 1 tbsp olive oil and 1 tbsp butter. Using slotted spoon transfer shrimp to bowl. Cook pepper strips and garlic for 1 minute.
In a large pot of salted boiling water cook spaghetti according to package instructions until al dente. Add the wine and asparagus. Add asparagus and garlic.
