The Geometry of Pasta, Jacob Kenedy and Caz Hildebrand, Boxtree
Craving mussels and having established that October definitely has an "r" in it, I went to Steve Hatt's fishmongers in search of seafood. Unfortunately, I left it too late and the mussels had all been sold by the time we arrived. They had clams though: beautiful, speckled palourde clams.
In a vague attempt at following a recipe, I got out my copy of The Geometry of Pasta and set about making some spaghetti alle vongole.
I won't reproduce a recipe because I am not one for adhering to instructions so would only do it badly. Posh olive oil went into giant Ikea stockpot (a remnant from student bolognese fests) with garlic, dried chillies and clams, followed by white wine and parsley. Other than forgetting to measure things, my token variation was to use a tiny pinch of delightful, feisty little piquin chillies, which gave the dish the slightest hint of fire.
The result: fat, juicy clams and strands of spaghetti tasting of garlic, spice and the sea. Mr Hatt's clams were very good; although for twelve pounds a kilo, they should be. The only criticism that can be levelled against them is that a fair few failed to open on cooking, perhaps more than you would expect for the price. Whilst out buying the clams, a woman next to us in the queue bought a seabass that had been swimming off Eastbourne earlier that morning. It was shining silver perfection. Definitely the right plaice to go for your fish. Ahem. Sorry.
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