It’s early and the world outside my window, which is very quiet and still, is softly lit by a morning sun that promises a good day. Looking at the calendar and realising that we are fast approaching the end of the eighth month of the year makes me want to enjoy the remaining summer pleasures to the hilt. Amongst these pleasures, with which we are all familiar, are tiny, particular pleasures such as being comfortable walking barefoot on the stone floor of our house, a feat (was that really necessary, Roger) that is unthinkable by the end of October, the magic of inhaling the pervasive perfume from fruit bowls laden with peaches and melons and the joy knowing that the markets will be full of rainbow coloured and misshapen tomatoes, that only late summer provides. Some of those fruit became the heart this simple pasta dish.I had been looking for something to do with a packet of quite uninteresting cooked prawns when I came across a small bowl of fiery tomato sauce that I had made a few days ago. It appears that I have a great deal of American copies of my cook books as recipes for prawns were non-existent whilst recipes for shrimp were legion. The chasm between the same language, as spoken on two sides of an admittedly large ocean, is as deep as the Mindanao trench. Me saying potato, and you saying patattah I could live with, as there is some phonetic sense, but me saying courgette and you saying zucchini, and me saying prawn and you saying shrimp makes searching the index of a cookery book similar to checking out recipes on a Buddhist prayer wheel. In the end, like the redcoats, I gave in and searched shrimp, found nothing that I liked, and made up this little dish. The “shrimps” were given a short marinade in lemon and tabasco. I then warmed some chili flakes, crushed garlic, fresh thyme leaves and a large spoonful of the fiery tomato sauce in some olive oil in a frying pan/skillet. The spaghetti was cooked for a scant 5 minutes in boiling salted water, drained and then stirred through the juices and seasoning in the pan. And now today is beckoning and I can’t wait.