Wednesday, June 16, 2010

Spaguetti del mar y sonata

There are three fishmongers in the village and my favorite is a tiniest shop with before 1pm has barely nothing to sell. But today I got lucky, there were still some tellines (small clams) left and I prepared them hastily with lots of garlic and spaghetti on the side.

But what made my lunch extra special today was listening to a wonderful CD I received this morning from blogging friend Susanna. Susanna is a young Spanish woman who speaks fluently Chinese and English. She lives near Barcelona with her husband Sebastian See-Schierenberg who is a virtuoso violinist. They work together which of course I find so romantic.....Sebastian is regularly asked to give recitals and master classes especially in Asia and Susanna is a fabulous concert presenter. Sebastian has just released an album with pianist Alfredo Oyágüez Montero which is a compilation of classical themes (Debussy, Bartók, Fauré), the delightful intermezzo de cavalleria rusticana by Pietro Mascagni and three pieces by Astor Piazzolla which I simply adore.
Once again, I'm really blown away by the encounters I make on blogland. I find it so fantastic ! Now I hope Susanna will organize a concert in Granada soon !

edit to post :

Dear blogging friend Gina asked me if I could be a bit more explicit about how to prepare the tellines. And I'm very happy to comply...I'm sorry, actually I didn't realize I've been a bit elliptic about their preparation !

So, first here are the ingredients I use :

- 3 spoonfuls of olive oil

- 4 tomatoes (pear shaped ones) (no, you don't to have Raf ones at all cost!)

- half green onion

- 2 garlic cloves

- minced fresh parsley

- tellines (1 quarter of a kilo per person) (i guess it might a pound)

I start by rinsing the tellines at least three times in plenty of water.

Then I heat up the olive oil in a big frying pan, add the diced onion and garlic and let them fry gently. I add the tomatoes also cut in dice.

At the same time, I put a big pan of salted water to boil for the spaghetti.

Then, I add the the tellines in the frying pan and let them cook gently until they open. I do not cover them. Also I do not add salt, as they're naturally salty, just a bit of black pepper.

Ideally, it's great to have them ready by the time your spaghetti are cooking. (I count 8/9 mn for al dente spaghetti)

I add the minced parsley on the tellines only at the end.

Place the spaghetti on a plate and then the tellines on top. Bon appétit !

18 comments:

Fashion, Art and other fancies said...

Ah, food paired with music - what a treat! Garlic clams with pasta - the pictures lure me in like Soprano Danielle de Niese;-)

Joyful said...

The dish looks fabulous. Your culinary and artistic creations never cease to inspire. The music also sounds delightful. Enjoy.

aguja said...

Delicious food. Good music. ¡Perfecto!

David Engel said...

Oh Lala!

You really are evil showing that wonderful plate of clams and pasta! I'm glad I'm about to have my own lovely dinner! And while I'm listening to The Joni Letters and loving it, your new recording looks fabu!

David
http://www.globalaroundtown.blogspot.com

A Thousand Clapping Hands said...

Ahhh, this is such a delicious dish - and yours looks divine.

I've often followed the travels of Susana and her talented musician husband. She is one of the blog world's nicest people!

Catherine xx

PK Studios said...

OMG! Your seafood dish is a gorgeous extravaganza! Bravo! And I love the big iron looking dish it's in....YUM!

Des said...

This food looks delicious.

Mademoiselle Poirot said...

...and add to all that the Spanish sunshine - perfection! Love from London x

High Heeled Life said...

Yummy!!! I'm inviting myself for lunch... ahhh wonderful music with great food a little (ok good size) glass of wine and what more does one need? HHL

Gina said...

Dear Lala, My favorite dish, clams and spaghetti. Where oh where can I find one prepared so well and so lecker as yours?

Mélanie A. said...

Ton plat de spaghetti a l'air succulent

Gina said...

Dear Lala, Thank you for your comment on my blog. You say your clam dish is "et voila", easy. But how did you cook it? Is it a cast iron frying pan? Do you steam the clams first? Ingredients? clams, garlic cloves, salt, tomatoes, parsley, the last minute? Any olive oil?
You see I really want to know your recipe. May we please ask you to post it for us?
I know that many of us would be very grateful.

Sara said...

Your beautiful lunch belongs in a magazine...great photos!

What interesting people you know and introduce us to. My Musician would love that CD; I think I will try to find it for him.

Gina said...

Lala, Thank you. This looks like a fantastic recipe. Now this landlubber has to figure out how to get my hands on some really nice and little clams.

Agneta said...

Lala, I love your photos, but I hate seafood!

Agneta, very very early in the morning ;)

Elisa, Croatia said...

what a delightful lunch and paired with great music wow! I agree with you, Blogland is amazing!

Margaret said...

The recipe looks fabulous. I can't wait to try it! So simple!

Agus said...

mmmmmmmm!! qué rico!!!!, qué música!!!

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