Fiction Food

Recipes created by Elle Jauffret

Inspired by THE HAND ON THE WALL by Maureen Johnson and BONE CRIER’S MOON by Kathryn Purdie

Manelli’s Spaghetti and Clams

“Manelli’s was like many joints in the area—spaghetti and clams, veal, decent red wine, rapid-fire Italian spoken all around.”

Manelli’s Spaghetti and Clams (serves 4) In a large skillet, sautée 6 garlic cloves (thinly sliced) + 1 small onion (chopped) + ½ tsp crushed red pepper in 2 tbsp olive oil for 2-3 minutes on medium-high heat. Add 1 cup white wine (dry best) + 2 cups fish broth + 16 oz. clam juice + 1 tsp salt. Bring to a boil. Add 12 oz. pasta (spaghetti or linguini) and cook until most of the liquid is absorbed (between 10-14 minutes, check cooking time on the pasta’s package). Stir often to make sure the pasta cooks evenly and doesn’t stick to the bottom. When pasta is cooked, add 20 oz. canned whole baby clams (drained) + 1 cup fresh parsley (chopped small) + 2 tbsp lemon juice. Cook for 1-2 more minutes. Serve warm.

Ailesse Shark Stew (left), Sweet Bread-Cheese-and-Pear (right)

“Now, take that shark meat to the kitchen and tell Maïa to prepare it for supper.” […] He sets his satchel on a small table and starts unloading the food—two loaves of rye bread, a wedge of hard cheese and four pears.”

Ailesse Shark Stew (serves 4) Heat 5 tbsp olive oil in large, deep skillet over medium-high heat. Sauté 1 medium onion (chopped) for 4 minutes. Add 6 cloves of garlic (minced) and cook for 2 more minutes. Add 2 medium tomatoes (chopped) + 1 cup of fresh parsley (chopped). Cook for about 10 minutes. Add 1 cup white wine + 1 cup seafood stock + 1 ½ lb fish fillets (cubed small) (cod best, but any fish will do) +½ tsp dried oregano + ½ tsp dried thyme. Bring to a soft boil and simmer until the fish is fully cooked (it should flake apart easily). Add ½ tsp salt + ¼ tsp black pepper and serve. (For a spicier stew, add a few drops of chili sauce).

Sweet Bread-Cheese-and-Pear (Serves 4) Slice 2 biscuits in half. On each half (the soft part up), place a thin slice of gorgonzola cheese (or your preferred blue cheese). Top with roasted pear (2 pears, peeled, cubed small, and sautéed in 1 tbsp butter until golden). Top it all with honey (clover honey best).

French-born, Californian lawyer by day, writer/ home chef by night, Elle Jauffret writes from personal experience about the culinary arts, mysteries, and France. She received the 2016 SDSU Writers’ Conference Choice award and loves creating “fiction food” based on the books she enjoys.