Clams with Semolina Pasta and Lemon Myrtle - Paper Daisy, Halcyon House, New South Wales
Recipe Type: Main
Serves: 2 servings
Pasta Dough
  • 180g semolina
  • 180g plain flour
  • 120ml water
  • 20ml macadamia oil
  • 5g salt
  • 300g pippies
  • 120g pasta
  • 60ml white wine
  • 50ml macadamia oil
  • 3 leaves of lemon myrtle
  • 25g butter
  • Native pepper
  • 100g warrigal green or pea tendril
Pasta Dough
  1. Combine the ingredients to make a smooth dough, and then leave it to rest for 20 min on the bench, covered. Roll out using a pasta machine to the thickness you prefer, I use a pasta extruded to make bucatini, but fettuccini, papadelle or tagliatelle work well also. Allow the pasta to dry slightly at room temperature, be sure that they aren’t touching or sticking together.
  1. Wash the pippies, and soak in iced water for 20min, just to be sure they have been purged of all sand. Boil salted water in a pot big enough for all of the pasta, start cooking the pasta. Heat a pan with a lid over a medium heat, add in the macadamia oil, lemon myrtle, pepper. Add the pippies and immediately add the wine then cover the pan. Let it cook for 30-60 seconds until the pippies have opened up, reduce the heat to low, add in the warrigal green and butter, and a pinch of salt, mix to combine and create a sauce. Drain the pasta and then add it to the sauce, combine and serve.
Recipe by Honest Cooking by Mercato Fabbrica at