Amalfi scialatielli with tomatoes, anchovies and persillade drizzle

Begin by making the dough for the scialatielli pasta

Mix both of the flours together in a large bowl, then pour them out onto a clean surface

Use the base of the bowl to create a well in the flour, then crack in the egg

Drizzle in the milk while using a fork to beat the egg, bringing in a touch of flour at a time

Add in the grated pecorino, then start to knead the dough for around 10 minutes until it's smooth and elastic

Wrap in cling film and chill in the fridge for 30 minutes

Meanwhile, make the persillade parsley drizzle. Add all of the ingredients except for the olive oil and parmesan to a food processor

Blitz until the parsley has mostly broken down, then drizzle in the olive oil while blending

Once the mix is almost smooth, but you can still see the odd parsley leaf, remove, transfer the drizzle to a bowl and mix in the grated parmesan

Next, make the toasted panko. Heat the olive oil in a frying pan over medium heat, then add in the panko

Cook until golden brown and crisp, then season with a generous sprinkle of salt

Remove from the heat and transfer to a separate bowl until serving

Next, roll out the pasta. Take the dough out of the fridge and divide it into two portions

Dust each in 00 flour and roll out through a pasta machine until around 3 mm thick – it should be just thicker than tagliatelle

Cut each sheet of pasta into 10–15 cm lengths

Fold each of these up like an accordion, then slice into 1 cm-wide strips

Dust the pasta in 00 flour again and set aside

Bring a large pot of salted water to a boil and place a sauté pan over medium heat

Add the pasta to the boiling water and cook for 4–5 minutes, or until just tender

Heat the 4 tsp olive oil in the sauté pan, then add in the minced garlic along with the anchovies

Cook down the garlic and anchovies, before adding in the halved cherry tomatoes

Turn up the heat, season well with salt and pepper, then cook down the tomatoes for 5 minutes until they have evaporated some of their liquid

Add in the lemon juice, zest and capers then toss well. Drizzle in a touch more olive oil as you toss the pasta

Spoon the pasta onto serving plates and top each of the bowls of pasta with a generous drizzle of the persillade, some crispy toasted panko, a handful of fresh parsley, more lemon zest and a final drizzle of olive oil