I have a tendency to go overboard. I have a tendency to want to combine too many odd parts in one place. Thankfully, Aki is a strong and influential counterbalance. We have continued to work and refine our preparations of blood sausage cavatelli. Aki came up with the idea of serving them with clam sauce, stating pork and clams, implying “duh!” And so, we worked through the elements, making a blood sausage Bolognese-style sauce, finished with minced surf clams. We incorporated a blood sausage purée underneath the pasta and topped the dish with basil from our weed patch and shavings of aged Gouda. The dish is almost there.
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