Something I never order, never make, yet would be very happy if a plate of it appeared in front of me.

Spaghetti vongole is a light, summery dish that should be kept as simple as possible – if you're splashing out on fresh clams, then it's a shame to lose them in a maelstrom of other flavours. Saying that, the bivalves I happened upon were so beautifully sweet that they called out for a spritz of lemon, which also cuts through the buttery richness of the River Café inspired sauce, keeping the whole thing spanking fresh. Cin cin!

Loaded with fragrant herbs and crunchy vegetables, this salad is perfect for a picnic, potluck, or tailgate party.

The fact is that there is no definitive recipe for a bolognese meat sauce, but to be worthy of the name, it should respect the traditions of the area. There's nothing wrong with a tomato-based beef ragu, rich with garlic and olive oil, except that it's not what, traditionally at least, they'd eat in Emilia Romagna, which is dairy country. As for serving such a hearty meat sauce with delicate spaghetti – well, that is wrong. But it still tastes pretty good.

This is a real blokey, gutsy yet simple pasta dish – but saying that, girls tend to like it as well! It hasn’t really got a sauce of any description because all the flavour that comes out of the ingredients will stick to the pasta and that’s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.

Cheap and delicious recipes for student gourmets from some of the country's top chefs, including Gordon Ramsay, Hugh Fearnley-Whittingstall and Jamie Oliver

The first cookbook from the man who was head chef at the River Cafe for 10 years

There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavours of local ingredients, and the perfect combination can turn an ordinary dish into something sublime.

The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand’s stunning black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy.

This quick supper dish should be salty, piquant and hot. The saltiness comes from anchovies and olives; the piquancy from the tomatoes and the effect of the capers; the heat from dried chilli flakes. Spaghetti puttanesca is not a genteel dish – it should in fact be a little coarse and the flavours should explode in the mouth. It is the best of all standby dishes, ready in minutes and made from ingredients you probably have.

Lemon zest and juice add punch to this light pasta salad that incorporates common summer ingredients like tomatoes, cucumbers, and basil. Pine nuts add a touch of toast and crunch to round out the flavors.

With a little practice you can produce your own fresh pasta which will knock the socks off anything from the supermarket. What's your recipe?

Different pasta shapes and what sauces to pair with each.