Carpe Diem prompt today is Hamaguri (cherry stone clam). I googled a little, and saw it was similar to vongele, the delicious little clam from the Mediterranean. I will share my recipe for vongele I did tonight in honor of this prompt. Luckily our local store had fresh vongele.
I started to do my own pasta, using 225g wheat flour, 2 eggs a dash of olive oil, and a little salt. I kneaded the dough carefully and enjoyed some relaxing lounge music. Making the pasta in the pasta-machine the usual way, and while waiting for the pasta water to boil, we opened a bottle of Champagne.
vongele can wait
sharing cold Champagne
Friday after-work
I heated olive oil, threw in a 3 cloves garlic, and when the smell started to fill the kitchen I added the clams to the olive oil, and the pasta to the boiling water. Pasta was ready, and I took our favorite bowl and put the drained pasta in the bottom, I added a dash of sherry and some chopped parsley to the vongele, stirred and poured it over the pasta.
subtle garlic taste
we share pasta vongele
early days of spring
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March 8, 2013
Björn Rudbergs writings 
What a delicious sounding meal! I have not had clams in far too long; we used to get littlenecks where I lived and would eat them on the half-shell with horseradish sauce. Ah, the good old, carefree days… Thank you for sharing!
My pleasure to share
I would invite myself over for dinner, and even provide the champagne, but you’re over 4000 miles away.
Cheers!
JzB
yummy dish! yummy haiku ^^
Cheers!
I’ll skip the vongele if you don’t mind (violently allergic) but the champagne sounds good as did your first verse!
This receipe sounds delicious and as I see the picture going along with it than it must be a great delicious meal.Thank you for sharing.
All that talent and you can cook as well!
yum yum yum
Wow … would love to taste !!!
I think I’ll order that tonight…
Sounds delicious.
mmm… I’d like a taste of that nice dish!
This so cool. Love the haiku and the recipes! But I think it is time for more recipes now.
You might be right 😉 haiku and recipes could be a great haibun