Bajiki tuna pasta

Make a tuna salad.
Boil the asparagus in salted water for 2-3 minutes, cool it down and then cut into small pieces about 1cm. Slice the purple onion into thin slices, soak in water and remove the spiciness, then squeeze out the water and chop it into small pieces.

Cut the tuna into dice-shaped pieces about 1cm tall, place in a bowl and mix together with the other ingredients. It's a little bit salty.

Put a frying pan with olive oil over medium heat and add minced garlic and loosened hawk claws to create a scent. Lower the heat and slowly stir-fry the garlic, and when it turns fox-colored, remove it with a net along with the hawk claws. I'll use it as a topping so I'll save it.

Add the vegetable soup or pasta boiling soup to a frying pan, then add Italian parsley, salt and white pepper. Boil federini in hot water with 1% salt for 4 minutes and 15 seconds, drain it, add it to a frying pan and mix.

Remove from the heat and place the federini in a bowl. Top with the tuna salad from [2] and topped with chopped clams and garlic that was saved with [3] to make it.