Spaghetti alle vongole: “tiny clams strewn across buttery pasta like delicate butterflies”
Unravelling from a double-jointed plane journey and a taxi jolting over the cobblestones, we were in Naples, walking through the black volcanic paved alleys, ravenous in search of lunch. A cluster of white linen table cloths under an arch in an alley full of secondhand booksellers. We stopped, gratefully slumped. A carafe of vino bianco, fresh, green and slightly effervescent, a plate of plump and melting marinated anchovies, frizzed with rocket leaves; slices of prosciutto, salt against the soft milky tang of a ball of mozzarella di bufala…
Register today to continue reading
You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.
You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.
Prospect may process your personal information for our legitimate business purposes, to provide you with our newsletter, subscription offers and other relevant information.
Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.
Already a subscriber? Log in here