How can baby clams be so tender and juicy with such big flavour?

Italy! – And it’s my obligatory plate of Spaghetti Vongole in a local restaurant.

Sorrento, with three liners moored in the bay, is such a tourist town, but I had an eye out for a friendly local to find out where we should go for Sunday lunch. While Ken was looking for ‘The Economist’, I was asking the newsagent lady where she’d go to eat.

We traipsed off . . . second on the left past the Ospedale and then first on the right . . . and the baby clams with parsley and sweet olive oil were waiting . . .  almost winking at me.

A bigger than expected treat!