Octopus and clams; shiitake, enoki, asparagus & lemon

I'm an eclectic cook. I like recipes, but I read them for inspiration only; almost every time I cook I make something new, and I want it to be healthy and tasty. It also has to be cheap.
Here you go, the very first time I cook clams, they all opened, and taste great!

I bought small octopuses and cleaned them myself. I had them simmering in water over low heat for almost two hours while I worked. They were yummy and tender, ready to eat just like that. Mind you, there was only water and salt.
The clams were easier than I thought (thanks Internet). I put butter and garlic on a pan over medium heat, added the clams -all touching the bottom of the pan-, and covered it tightly for 2-3 mins. Then added approx 1/4 cup of cooking wine per every two clams and riesling (ran out of cooking wine, but I always have riesling ;-)  ).
No much cooking after this, since I read that the clams get chewy if you cook them for too long, 2-3 mins. The rest was to add the octopus, a can of tomato sauce, generous oregano, and cumin. ;)


Second pic is asparagus, with shiitake and enoki mushrooms (bought at the Asian market, always cheaper), with olive oil, salt, and, secret ingredient, ...lemon.

Told ya, cheap, tasty, healthy.  ...and quick.