Curzùl with Clams

Method

1. On a work surface, mix 00 flour, pasta flour, and semolina. Make a well.
2. Break three eggs into the well. Beat with a fork, gradually incorporating the flour from the edges.
3. Knead the dough until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
4. Meanwhile, purge the clams in salted cold water for 2-3 hours.
5. In a pan, sauté garlic and parsley in olive oil.
6. Add the clams, cover, and cook until they open. Remove from heat.
7. Shell some clams, leaving others in shells. Strain the clam cooking liquid.
8. In another pan, melt butter with olive oil and sauté finely chopped shallot until soft.
9. Roll out the rested dough with a rolling pin into a sheet about 2 mm thick.
10. Dust the sheet with flour, roll it up, and cut into strips about 2 mm wide (the curzùl).
11. Unroll the strips and spread them on a floured surface.
12. Bring a pot of salted water to a boil. Just before dropping the pasta, add the clam cooking liquid to the shallot pan.
13. Drop the curzùl into the boiling water and cook until al dente.
14. Add the clams (shelled and in shells) to the pan with shallot.
15. Drain the pasta and add it to the pan. Toss to combine.
16. Add chopped fresh parsley and mix.
17. Serve the pasta, topping with toasted breadcrumbs.