Fettuccine with clams and mussels

Eastside Road, Healdsburg, August 6, 2009—

I DIDN'T COOK IT, so I can't really tell you how it was done. I think Lindsey steamed the mussels and clams with water, white wine, and onions, and then tossed them in the cooked fettuccine with chopped parsley. She was inspired by our friend Ann, who served us that dish ten days ago or so.
With them, or rather after, crudités: red pepper, radishes, cucumbers; and then the green salad, new little lettuces coming in just now in the garden.

Cheap Pinot grigio

OH: and this is as good a place as any to mention that my friend John Whiting has just reported on a week of Paris bistros. It's good to hear Pharamond is as pleasurable as ever.