Mussels with Linguine in White Wine Sauce

For the fresh pasta

1. Whisk the eggs in a bowl, then stir in the flour using a fork until a rough dough forms.

2. Knead the dough in the bowl or on a surface until it comes together, adding extra flour if too sticky.

3. Cover the dough ball with a damp cloth and leave to hydrate at room temperature.

   Then 15 min of waiting

4. Dust a work surface with flour and roll the dough out as thin as possible with a rolling pin, flipping frequently.

5. Fold the rolled dough sheet and slice it into thin linguine strands, then toss with extra flour to prevent sticking.

For the prep

6. Chop the garlic finely, sprinkle with coarse salt, and press it into a smooth paste using the flat side of a knife.

7. Finely chop a bunch of fresh flat-leaf parsley and grate the Pecorino cheese.

For the dish

8. Bring a large pot of salted water to a boil.

9. Heat a pan over medium-high heat, add the white wine, and stir in the garlic paste to simmer without frying.

10. Check the mussels, discarding any open ones that do not close when squeezed, then add the rest to the pan.

11. Cover the pan with a bowl or lid to steam the mussels.

    Then 2 min of waiting

12. Drop the fresh linguine into the pot of boiling salted water and cook until al dente.

    Then 2 min of waiting

13. Uncover the mussels, then stir in half of the chopped parsley, the red pepper flakes, extra wine, and the butter.

14. Use tongs to transfer the cooked pasta directly into the pan, allowing some starchy pasta water to mix into the sauce.

15. Toss the pasta and mussels together over the heat to coat in the sauce.

16. Remove from heat, garnish with the remaining parsley, extra red pepper flakes, and grated Pecorino cheese.