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1
For the pasta: In a medium mixing bowl, combine the flour, semolina and salt and pile up in the center of the bowl.
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2
Create a shallow well in the center of the flour mixture and add the egg.
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3
Beat the egg and oil together with a fork.
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4
Using a plastic spatula, stir the egg and slowly incorporate into the flour.
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5
Mix until the dough ball forms, then remove from the bowl and place the dough on a clean work surface.
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6
Knead the dough into a smooth dough ball, about 10 minutes.
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7
Immediately wrap the dough ball in plastic wrap to avoid drying out.
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8
Rest the dough at room temperature for at least 30 minutes before using.
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9
Cut the pasta to linguine size using a chitarra or other pasta machine.
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10
For the sauce: In a medium saucepot, add the olive oil and guanciale and cook over medium heat to render the fat from the guanciale until it starts to turn light brown.
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11
Add the garlic, oregano, crushed pepper and basil, and mix; cook until the garlic is fully cooked through and the herbs are infused in the oil.
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12
Add the clams, stock and wine, and increase to high heat; cover with a lid to steam open the clams, 3 to 4 minutes.
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13
As soon as the clams open, remove from the heat to avoid overcooking; remove all of the clams from the pot and reserve the sauce.
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14
Remove half of the clams from their shells and add to the sauce.
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15
Bring a pot of salted water to a boil.
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16
Cook the pasta to al dente, about 3 minutes.
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17
Add the pasta to the sauce and stir to combine.
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18
Cook over medium heat to allow the pasta to soak up some of the sauce, then add the lemon juice and pea tendrils.
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19
Toss, taste and adjust the seasoning with salt and pepper as necessary.
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20
To plate, twist the pasta and place in the center of the plate, then top with the remaining sauce.
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21
Place the clams in the shells on top and garnish with a few fresh opal basil leaves, some herb flowers, a drizzle of Ligurian olive oil and Calabrian chile oil and shavings from the mullet bottarga.
