Shellfish and Green Leaf Pasta

For the pasta: put the rice flour, cornflour, potato flour, xanthan gum and salt into a food processor, then pulse to mix.

Add the eggs and oil and blend until well combined.

Turn out and knead a little to bind and form a dough, then wrap in cling film and rest for 30 minutes.

Take a tennis ball-sized piece of dough and squash it flat. Keep the remaining dough covered with cling film, to prevent it from drying out.

Push the piece of dough through the pasta roller on the widest setting. The dough will crumble as it comes out of the pasta machine. Patch the pieces together gently and push through again on the widest setting. Repeat until the dough comes out in one piece.

Fold the sheet into 3 pieces and roll through the widest setting. Repeat 3 times until you have a rough square shape, then start working it through the machine, taking it down one setting at a time, until the thinnest setting. This will produce a long, wide sheet of pasta.

You can also roll the dough by hand using a rolling pin but you'll need to roll the pasta sheets really thinly.

Cut into long thin strips and place on a tray dusted with cornmeal to dry a little until ready to cook.

For the mussels and watercress: place the watercress, garlic and pine nuts in a food processor and blend to a puree.

Drizzle in the oil, pulsing until slightly runny.

Put into a bowl and stir in the parmesan cheese. Season to taste with salt and pepper.

Put the wine and bay leaves in a pan and bring to a boil. Add the mussels, cover and cook over high heat, shaking the pan a few times for 4-5 minutes, until the mussels open. Discard any mussels that haven't opened. Drain the mussels in a colander.

Bring a large pan of salted water to the boil and cook the linguine for 3-4 minutes until 'al dente'. Drain well.