Such a treat, with lovely clams from Hayman's fishmongers in the covered market. The clams are cooked over a high heat with chopped Parma or Serrano ham, chopped garlic, masses of chopped parsley and some dry sherry, and then I used them and their lovely juices as a sauce to dress linguine. We gobbled this deliciousness down with a beautiful bottle of Chapel Down English Rose from Marks and Sparks. Thanks Nigel, great recipe.
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