Clams

For supper last night:

 

500 grams palourdes (clams), fresh from the Bassin de Thau at Bouzigues and brought to the village by the producer, cleaned and cooked in a wide pan with a little olive oil until they’d all opened, when I added some chopped garlic and parsley, a glass of white wine and two tablespoons of crème fraiche. At the same time I cooked 250 grams of black squid-ink spaghetti, put the two together and there was a delicious fast-food supper!