Spaghetti vongole is one of the simple pleasures of fresh shellfish – steamed clams with a few additions, combined with pasta to give a salty, sweet taste of the ocean. Here I have built on this simplicity by stirring through a fresh herb paste.
If I'm making a small amount of pasta I tend to mix it by hand (or pulse roughly in a food processor, then knead until smooth). Otherwise I use a mixer with a dough hook. For each egg I use roughly 100g flour. I prefer to work with a drier dough: it’s harder to knead and put through a pasta machine, but it’s easier to handle and to dry. This amount serves four very generously.