Waitrose and Partners
Pici with clams & fennel soffritto

Pici with clams & fennel soffritto

This simple Tuscan pasta by Chris Leach is made with just flour and water and rolled into rough shapes by hand (no pasta machine required!). It has a robust texture that marries well with the clam sauce. 

0 out of 5 stars(0) Rate this recipe
HealthySource of protein
  • Serves4
  • CourseMain meal
  • Prepare40 mins
  • Cook30 mins
  • Total time1 hr 10 mins
  • Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 300g 00 grade pasta flour
  • 2 tbsp olive oil
  • Semolina, for dusting
  • 500g clams, scrubbed
  • 75ml dry white wine
  • 1 pinch dried chilli flakes
  • ½ lemon
  • 1 dash Pernod, to taste (optional)
  • ¼ tsp fish sauce (optional)
  • 25g pack flat leaf parsley, leaves chopped


  • 2 tbsp olive oil
  • 1 large fennel bulb, finely chopped, fronds reserved
  • 1 small carrot, finely chopped
  • 1 small onion, finely chopped
  • 2 clove/s garlic, sliced
  • 1 tsp fennel seeds
  • 180ml dry white wine


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


Typical values per serving when made using specific products in recipe


2,390kJ/ 569kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet