Spaghetti al Vongole and a Chicken Marinade

There were two standouts this week. First a recreation of the vongole we enjoyed in Olympia, Washington. Nothing more than fresh clams cooked in white wine, parsley and garlic, tossed in spaghetti noodles and finished with freshly grated parmesan and olive oil.
Secondly, I cut up a whole chicken – leaving the back parts for a future chicken stock – and marinated the pieces in the juice and zest of one lemon, 3 crushed cloves of garlic, olive oil, 2 chilies, salt and pepper. The pieces were then slow roasted on the barbecue, and served with salad of garden peas, basil, red pepper and lettuce from Sun Wing Farm, and steamed artichokes, a gift from a neighbour’s garden.
More sun please.

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