We made a little Italian feast for ourselves when we were holed up at home through the rainy weekend in London. We made a summer tomato focaccia (with levain with a tiny bit of yeast), spaghetti alle vongole and tiramisu.
A distinct memory I have of spaghetti alle vongole, or spaghetti with clams, is watching a fisherman on a travel show take a boat into the waters of the Adriatic sea and gather hand-dived clams, return home in Venice and make spaghetti alle Vongole. The freshness and simplicity stuck with me. I referenced Artusi (he asks for the spaghetti to be broken into smaller pieces to be eaten with a spoon, then points to using the method for the clam risotto with carrot, parsley, celery, onion and dried mushrooms), Elizabeth David (too much tomato) and Rachel Roddy (straightforward) and a seemingly on point article on making the perfect spaghetti alle vongole before making my own.