Trofie Pasta With Cockles, Chiles And Black Bean Sauce

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12 thin asparagus spears, trimmed

4 tablespoons unsalted butter

10 garlic cloves, thinly sliced

3 large shallots, thinly sliced

One 750-milliliter bottle dry white wine

2 bay leaves

3 tablespoons Chinese black bean–garlic sauce

1 fresh red chile, seeded and minced

1 pound artisanal trofie or fusilli

4 dozen cockles, scrubbed

Salt and freshly ground black pepper

1/4 cup chopped parsley

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