Mussels Linguine with White Wine Sauce (The Daily Catch Style)

Crack 2 large eggs into a bowl. Separate 1 yolk from another egg and add it to the bowl with the whole eggs. Whisk the eggs and yolk together.

Gradually add 1.5 cups of 00 pizza flour to the egg mixture, mixing with a fork until a shaggy dough forms. Continue to knead the dough by hand until most of the flour is absorbed and the dough is slightly sticky. Form into a ball.

Cover the pasta dough with a damp towel and let it rest at room temperature for 15 minutes to allow the gluten to develop and the particles to hydrate.

While the dough rests, prepare the aromatics. Peel and finely mince 2 cloves of garlic. Add 1 teaspoon of coarse salt to the minced garlic and grind it into a paste using the side of a knife.

Finely chop 1/4 cup of fresh flat-leaf parsley.

Grate 1/4 cup of Pecorino Romano cheese using a box grater.

Lightly flour a clean counter. Place the rested pasta dough on the floured surface and roll it as thin as possible with a rolling pin, flipping and flouring frequently to prevent sticking.

Fold the rolled dough and cut it into linguine-like strips. Separate the noodles and dust with more flour to prevent them from sticking together.

Heat a large pan (suitable for serving) over medium-high heat.

Pour 1/2 cup of dry white wine into the hot pan, followed by 2 tablespoons of unsalted butter and the minced garlic. Simmer the garlic in the wine, ensuring it doesn't fry.

Add 1 pound of cleaned mussels to the pan. Cover the pan with a lid (or an inverted bowl) and steam for 2-3 minutes until the mussels open. Discard any mussels that do not open.

Meanwhile, bring a separate pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the fresh pasta. Cook for 2 minutes, stirring to prevent sticking.

Remove the lid from the mussels. Add the cooked pasta directly from the pot to the pan with the mussels, allowing some starchy pasta water to transfer into the sauce. Add half of the chopped parsley and 1 teaspoon of red pepper flakes.

Toss gently to combine all ingredients in the pan, ensuring the pasta is coated with the sauce.

Serve the pasta and mussels directly from the pan, placing it on a towel or trivet. Garnish with the remaining chopped parsley, red pepper flakes, and grated Pecorino Romano cheese.