Celebrity Come Dine with Me Australia



Try this beautiful pasta recipe!


  • Pasta

  • 4 x eggs

  • 400g plain flour

  • Spaghetti Vongole

  • 1 kg small clams, scrubbed clean

  • 1 small bunch fresh flat-leaf parsley

  • 2 cloves garlic

  • 10 cherry tomatoes

  • 250 ml white wine

  • Sea salt

  • Freshly ground black pepper

  • Extra virgin olive oil

  • 1-2 dried chilies

  • Chili flakes

  • Grated parmesan

  • Rocket & Parmesan Salad

  • 1 container of rocket

  • 1 small wedge of parmesan to shave

  • 1 lemon

  • 1 table spoon of sugar


  • Pasta:

  • 1.

    Place 400g of plain flour in a mound on a clean work surface.

  • 2.

    Make a well in the centre of the flour.

  • 3.

    Crack 4 eggs into the centre of the well.

  • 4.

    Use a fork to gently whisk the eggs while using your other hand to secure the outer walls of the flour. Continue whisking, gradually drawing in the flour as you go until the dough becomes thick.

  • 5.

    Use your hands to bring the dough together. Knead the dough for 5 – 10 minutes or until smooth and elastic. Shape the dough into a ball and coat lightly with flour. Put into bowl and wrap a tea towel over the bowl and put into the fridge for 30 minutes to rest.

  • 6.

    Remove from fridge.

  • 7.

    Divide the dough into 4 equal portions.

  • 8.

    Use the palm of your hand to flatten the dough.

  • 9.

    Set the pasta machine on the widest setting and coat the pasta rollers lightly in flour.

  • 10.

    Continue to feed the dough through the machine, gradually narrowing the pasta machine settings, 1 notch at a time, before you feed the pasta dough through each time. Repeat until you reach the second last setting on the machine. Repeat with the remaining 3 dough portions.

  • 11.

    Put pasta through the pasta cutter.

  • 12.

    Hang your pasta out to dry until you’re ready to cook.

  • Spaghetti Vongole:

  • 1.

    Boil a pot of water.

  • 2.

    Put a large pan with a lid on a high heat and let it heat up.

  • 3.

    Finely slice the parsley stalks, and then put them to one side.

  • 4.

    Roughly chop the leaves.

  • 5.

    Peel and chop the garlic and get your cherry tomatoes and wine ready.

  • 6.

    Add the pasta to the boiling water with a good pinch of salt and cook until al dente.

  • 7.

    About 5 minutes before your pasta is ready, get ready to start cooking…

  • 8.

    Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper.

  • 9.

    Crumble in the dried chili and add the tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. --After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened.

  • 10.

    Take the pan off the heat.

  • 11.

    By now your pasta should be ready.

  • 12.

    Drain pasta and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil.

  • 13.

    Stir or toss for a further 2 minutes.

  • 14.

    Serve right away.

  • 15.

    Sprinkle chili flakes and parmesan for extra flavor.

  • Rocket & Parmesan Salad:

  • 1.

    Place rocket in bowl

  • 2.

    Squeeze lemon all over rocket

  • 3.

    Sprinkle sugar.

  • 4.

    Use your hands to toss the salad to mix flavours.

  • 5.

    Shave desired Parmesan over the salad

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