Pici with clams & fennel soffritto

For the pici, put the flour in a large mixing bowl or on a work surface and make a well in the middle. Add 1 tbsp olive oil and 150ml warm water to the well and, using a fork, incorporate the flour into the liquid to form a dough. Knead for 10 minutes until it’s smooth and elastic. Wrap in a reusable bag or baking parchment; let it rest at room temperature for 30 minutes.

Without adding any extra flour, use a rolling pin to roll the dough out into a 1cm-thick circle, then cut into 1cm strips. Use your hands to roll each strip out on a clean work surface to resemble thick spaghetti (the pasta needs enough grip to roll, so don’t add any flour). Put each piece of rolled-out pici on a tray and dust with semolina; set aside.

For the soffritto, put a large frying pan over a low-medium heat, add the oil, then the fennel, carrot and onion. Cook, stirring often, for 10-12 minutes until softening, then add the garlic and fennel seeds. Cook, stirring occasionally, for 5-8 minutes until the soffritto is tender and slightly golden (add a splash of water if it starts to catch); add the 180ml wine and reduce by 1⁄2, then take off the heat and tip into a bowl; set aside.

Put a large pan of salted water on to boil. Meanwhile, set the frying pan back on a medium- high heat and add the remaining 1 tbsp oil. Once hot, add the clams (discarding any that are open) and 75ml wine; cover at once so the clams steam open (about 1 minute). Discard any that don’t open once cooked. Stir through the soffritto and chilli; take off the heat.

Add the pici to the boiling water, bring back to the boil, then reduce the heat to a simmer; cook until tender but still al dente (2-3 minutes). Scoop out a mugful of cooking water, then drain and add the pici to the clam sauce; toss together. Add a squeeze of lemon juice, taste and season. Before serving, add a splash of Pernod and the fish sauce (if using). Scatter over the chopped parsley and reserved fennel fronds, divide between warm bowls and enjoy.