Vongole with Homemade Pasta

Cut the root vegetables into julienne strips and steam them briefly with a little lemon, olive oil and white wine so that the shells open. For the pasta, knead pasta flour with eggs, water, olive oil and white wine to a dough, let it rest in the refrigerator, then knead again and let it rest again. Roll out the dough and cut pasta from it. Cook in salted water for 2 minutes until al dente. Toss the pasta with the mussels and root vegetables and freshly chopped garlic and parsley in a little olive oil and a dash of pasta cooking water and serve immediately.

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