It’s grey and miserable outside and sometimes this is one of my all time favourite things. Especially when the wet weather falls on a Sunday. Wet Sunday afternoon creations are often the most delicious of them all and this yummy Sunday did nothing to disappoint.

We’d recently acquired some wonderful pullet eggs* from Fiona at Buena Vista Farm  which I was intent on using for something special. It was on our way back from a very chilly surf at Werri beach that we decided  a gorgeous big bowl of seafood pasta would be the only thing to satisfy our freezing souls. I couldn’t think of a nicer way to put these beautiful rare little eggs to good use than making a batch of silky, smooth homemade pasta.

As for the seafood? We have the most fabulous fisherman’s coop in Kiama which apart from being a wonderful source of locally caught seafood, the team behind the counter is friendly, knowledgable and hugely helpful. This was our stop off on the way home. Although the clams where actually from New Zealand, I couldn’t resist. They just looked so tempting, all briny and full of ocean goodness! We bought some divinely fresh(practically still swimming!) snowy river rainbow trout while we were there, which would be used for another sumptuous fishy dish.

The pasta recipe comes from Jamie Oliver’s book The Return of the Naked Chef. I’ve been using this recipe for the last 10 years or more and it’s never let me down!

Here’s how the rest of our Sunday afternoon looked ….

P.S. The sun came out for about 5 minutes, just in time for me to take a few snaps of the finished dish!

Kiama Fish Market

Pullet Eggs

Homemade Pasta

Fettuccine alle Vongole

*Pullet eggs are the eggs laid by young chickens (less than a year old) learning to forage and coming to grips with laying. Pullet are smaller than regular eggs but no less tasty and are usually very hard to come by, so thank you Fi 🙂