Extra flat leaf parsley, to garnish
300g Tipo '00' flour
¼ tsp salt
Extra flour, for dusting
1 bunch flat-leaf parsley
5 tbs olive oil
1-2 long red chillies, thinly sliced
finely grated zest of 1 large lemon
5 cloves garlic, crushed
12 cherry or grape tomatoes, halved (we used heirloom)
250ml dry white wine
1. To make pasta, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
2. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it's rough, floury texture).
3. Stand, covered, for 30 minutes to rest. Divide into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass pasta sheets through a spaghetti cutter. Place spaghetti on a lightly floured tray (or hang) for 15 minutes, to dry a little before cooking.
4. To make sauce, finely chop stems of parsley and coarsely chop or tear leaves.
5. Heat olive oil in a large deep frying pan over medium-low heat. Add chilli, zest, garlic and parsley stalks. Cook stirring for until soft and fragrant.
6. Add tomatoes. Cook, stirring, until slightly softened. Season well.
7. Add wine and pipis. Increase heat and cook, stirring occasionally, until shells open.
8. Meanwhile, cook pasta in a large saucepan of boiling salted water for about 1-2 minutes or until almost al dente. Drain.
9. Add spaghetti and parsley leaves to sauce and toss to coat. Taste and season again if necessary.
10. Serve spaghetti and sauce garnished with extra parsley.
If pipis are unavailable, you could use any type of small clam or even mussels.
Fresh spaghetti will cook and become gluggy very quickly, so ensure you are vigilant and cook it just until it is al dente.
This recipe has been tested.