Cook in boiling water until firm to the bite (al dente).
Drain, set aside.
Boil in a small amount of water just until pink, drain, and cut into small pieces.
Set aside.
Cut into small pieces and place in boiling water for 1 minute.
Drain and set aside.
Heat oil in pan.
Add garlic and saute until golden.
Add and boil for 5 minutes or until shells open.
Reserve seafood and set aside.
Heat oil in pan.
Add vegetables and cook for 3 minutes.
Add wine and cream to vegetables and cook on a medium heat for 3-4 minutes.
Add to above, mix, and then puree in food processor.
Strain, reserving sauce.
Add shrimp, asparagus tips, and clams or mussels to sauce and mix well.
Toss with pasta and serve.