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.
Recipe Tag: pasta
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.
Napier’s Mister D’s is the perfect showcase for one of this country’s finest chefs. An inner-city bistro with an Italian feel to the menu, the food is taken seriously and the importance of a classical training proves there is strength in technique. The sheer brilliance of the bone-marrow ravioli, the deeply flavoured broth that could be the elixir of life, the brightness of the salsa verde: this is confident cooking. It’s rich and meaty, though there’s no meat in it. While other dishes come and go on David Griffiths’ menus, this will always be there. It’s a dish that amply rewards the time and effort it takes.
Making your own ramen noodles using a pasta machine is great if you have the time, but you can use bought dried ramen for this recipe too. As well as working perfectly with the ramen, the charred chili oil is also a great addition to fried eggs, stir fries and soups.