Heh. Got home late last night only to find that Mrs C had sprung a quite wonderful surprise: a king prawn linguine no less! Of course, I was fascinated to hear how she'd made it; the shelling of the raw king prawns; boiling the shells and heads for ages with onions, saffron, wine, tomatoes to make the sieved reduction sauce; frying the prawns with chilli (yup, our old friend the Kashmiri
), garlic, fennel and anchovies, before marrying up the whole wondrous, sweet smelling creation with the finest fresh linguine, all washed down, by candlelight, with a superb Claudio Mariotto Derthona '14. Bliss, utter bliss - put my little crab linguine well to shame. *That* is how it's done, oh my days yes.
So there I was, in food heaven, and all I could bloody think about was Hearthly and his blasted chip shop curry and rice. FFS!!