She had pinched this recipe from a delightful trattoria on the banks of the river Tiber in Rome where they stayed for a couple of nights during a trip with Roqué to Tuscany to visit the vineyards and sample the finest Chianti to add to their company wine list. This evening Castello di Bossi ‘Berardo’ Chianti Classico Riserva 2015 would be served with supper. http://laithwaites.co.uk/ The delicious seducing colour of this red wine sparkled in the candle light – Wanda poured two glasses.
The pasta was fresh, soft and pliable and the smell reminded her of Italian city nights. The seafood consisted of mussels, cockles and clams in a sauce mixed by blending together fresh cream, vintage Parmesan cheese, parsley and lots of freshly ground black pepper. Then finished with delicate shavings of fresh Alba White Truffle, (Magnatum Pico).
Roqué offered help as Wanda stood in the gathering dusk in the skin tight blue dress he had bought her at Balenciaga on the Piazza di Spanga, that very chicest of Rome boutiques. http://balenciaga.com/ She wore gold sandals, nothing else, and he marvelled at how the dress became a second skin, He watched her arse move sensuously as if crying to be released like the shelled seafood. In the background he heard music “give it to me one more time, once is never enough with a man like you”. Good old Captain and Tennille – she turned to him and gave one of her most seductive winks…
Roqué thought, this is the mussel open on a willing shell. We don’t want to cook our mussels yet – no Frenc
h wine, butter or herbs, tonight you can keep your moules marinière. I’ll take mine raw and fresh and from the shell. Dive in – I am the diver seeking the pearl in the oyster not just the cockles but the taste of the sea.
Get on with it…
Cook 200g linguine in boiling salted water as per the packet instructions to al dente. Heat 50g garlic butter in a frying pan then add a large handful of fresh mussels & a good splash of Italian dry white wine. Cover & steam for 2 minutes then add a handful of fresh clams & a handful of fresh cockles. Cover again for 2 more minutes or until all the shells have opened to release their gems of marine wonder. Remove the seafood with a slotted spoon and keep warm. Add I tablespoon of plain flour to the buttery juices to thicken, then pour in 300ml double cream, 30g grated vintage parmesan and a tablespoon of freshly chopped parsley.
Drain the pasta and add the seafood and sauce to the pan and mix well together, season sea salt and freshly ground black pepper. Serve in warm York White porcelain pasta bowls with shavings of blond truffle and chunks of ciabatta garlic bread. http://habitat.co.uk/
Seafood and truffles from www.finefoodspecialists.co.uk/
Tell Wanda & Roqué how you seduced your lover with pasta…
Next blog –
Austin Healey by the sea
Roqué serves Sex on the beach…