Spaghetti, clams, coriander and soy paste

I usually stick to one style or one cuisine when I make or change dishes but here the Italian and Japanese traditions where so close that I could not resist to mix and match. So instead of using white wine, olive oil and parsley for spaghetti alle vongole, I used a soybean paste, coriander andRead More

Autumn spaghetti dish with scallops and ceps

Sometimes a dish creates itself when you walk around the market. The fishing season for scallops had opened and I wanted to do a simple spaghetti dish with it. The greengrocer’s had some of the last ceps – small brown button mushrooms from the Millevaches plateau in Corrèze, between Limoges and Ussel. I cooked theRead More

Bucatini with lobster eggs and zucchini

Part two of three recipes I made with one single lobster. Here I will be using the eggs that were under the belly of the female lobster and which I scooped up with a spoon. The little biology I know of lobster is that the eggs first start inside the female. A female lobster matesRead More