For the pasta, place the flour, eggs and egg yolks into a food processor and process for one minute, or until bound together into a smooth dough. Turn out into a bowl, cover with cling film and place into the fridge to rest for 30 minutes.
Divide the pasta in half. Lightly flour each piece and pass through a pasta machine several times, gradually reducing the thickness, until you reach the thinnest setting and the pasta feels elastic.
Attach the spaghetti cutter to the pasta machine and pass the pasta pieces through the machine once more, to form thin strips. Place onto a lightly floured baking sheet.
Bring a large pan of salted water to the boil. Add the spaghetti and cook for 2-3 minutes, or until just al dente. Drain well, then return to the pan and stir in the olive oil, to stop it from sticking. Set aside in a warm place.
For the clams, fill the sink with cold water. Place the clams into the water and wash thoroughly. Drain and discard any that do not close when tapped.
Heat a large frying pan until hot, then add the clams, white wine, garlic and chilli and cover with a lid. Cook, shaking the pan from time to time, for 3-4 minutes, or until all the clams are open. Discard any that remain closed.
Add the cooked spaghetti to the pan and stir to coat with the clam mixture. Season, to taste, with salt and freshly ground black pepper and stir in the parsley. Serve immediately.
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James Martin is joined by top chefs Kenny Atkinson and Anthony Demetre.
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