Since our trip to the fish market on Friday, I am still reveling in the superb seafood treats which began with the Spanish octopus and the Baked Orata over the weekend. Today’s lunch continued the hot streak, with a version of Spaghetti and Clam Sauce. This recipe was adapted from Bill Buford’s book, Heat, which details his experiences as a cook at Babbo’s Restaurant in NYC. Since it was just for me, I made half a recipe.

A glass of Vinho Verde would have been perfect, but since I had a bottle of Portuguese white wine already open, I drank that instead.