Scialatielli with clams, bottarga and Amalfi lemon

To make the pasta dough, combine both flours in a large mixing bowl or on a work surface and make a well in the centre. Add the egg yolks and start incorporating them into the flour until a dough forms. You may need to add a splash of water, but be careful not to overdo it

When a rough ball of dough forms, knead by hand for 10 minutes, or until smooth (you could also use a stand mixer if you have one). Cover with a tea towel or wrap in cling film and leave to rest in the fridge or a cool place for at least an hour

Once rested, use a rolling pin or pasta machine to create a long sheet of dough around 2mm thick

Cut the sheet into neat rectangular pieces that are 30cm wide, then gently roll them up along the 30cm side. Cut into 3-4mm-thick ribbons to create the scialatielli. Toss the ribbons in your hands to separate them into individual strands, dusting with semola flour to ensure they don’t stick. Set aside

Bring a large pan of well-salted water to the boil. Meanwhile, fry the garlic and chilli in 2 tablespoons of olive oil for a few minutes, then add the zest of half the lemon and a few sprigs of parsley, followed by the clams and white wine. Cover with a lid and cook for 2 minutes, or until all the clams have opened (discard any that don’t)

Cook the scialatielli in the boiling water for 1 minute, then drain and immediately transfer to the pan with the clams. Cook for a further minute then add a small handful of chopped parsley, a drizzle of olive oil and finely grate in half of the bottarga. Toss or stir to help emulsify the sauce

Transfer to a serving dish (or serve straight from the pan) and finish with another squeeze of lemon, the remaining bottarga and a few more sprigs of parsley. Drizzle over a little more olive oil for good measure, then enjoy