I know its been a very long time since I last wrote a post, but it would appear along with the summer sunshine my baking and blogging mojo has gone missing! I can not seem to find it anywhere, I do not know why this has happened, apart from life has been manic and like the rest of the country I am just feeling a little yucky and fed up… I WANT SOME SUNSHINE !!!!


We have tried to not let this affect our fun and we have had some lovely days out, we went to the Laverstoke Field to Fork Festival in Overton and last weekend we went away for Hubby’s birthday to Lulworth Cove in Dorset and had the most amazing weekend, then yesterday we spent the day at Camber Sands with Luca.



As you can see, we had really lovely weather, by that I don’t mean gorgeous hot sunny July like weather, but as things go this summer, a day without any rain and the odd ray of sunshine here and there. 


We had a fantastic day and we found heaps and heaps of beautiful clams which we brought home for a very gorgeous dinner and to share with our lovely neighbours. They were delicious, you can not get fresher than that and so much fun collecting them yourself.



Below is the recipe for our clams, very simple, very quick, but perfect for something so fresh and maybe you might just feel like summer is here, we can only hope.


Serves 4
Ingredients
1 packet of spaghetti
4 tbsp olive oil
2 chillies
2 large shallots, finely chopped
1 clove garlic
500 g clams, we added more as we didn’t feel this was enough & we had loads
6 tinned anchovies, we left these out, didn’t want them overpowering the clams
4 tomatoes, chopped
250 ml white wine
1 lemon, juice only
1 sprigs parsley, finely chopped

Method
1. Cook the spaghetti in a large pan of boiling salted water, according to the directions on the pack until just tender 

2. Heat the oil in a large pan and cook the chillies, shallots, garlic, clams and anchovy fillets for 1 minute.

3. Add the tomatoes, wine and lemon juice and bring to the boil.

4. Add the well-drained spaghetti and chopped parsley and toss through until evenly coated.

5. Serve at once with chilled wine.