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 !