Sift together the flours onto a clean surface and then form a well with it.
Add the eggs and salt to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
Once the egg and flour are combined used a pastry knife to scrape the surface to bring it all together to form a dough.
Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
Remove the plastic from the dough and cut it into ¼’s.
Lightly flour ¼ of the dough and lightly roll it out. Run it through the hand crank pasta maker on the 0 setting and run it through 3 times.
Turn the crank to 2 and run it through 3 times. Repeat the same process on setting 4 than setting 6. Dust with flour and rest the dough on a clean surface for 10-15 minutes
Cut the dough ever 15”-18” inches long, dust it with flour on both sides and then run it through the linguine attachment. Dust again with flour and form it into a small ball and place it on a sheet tray lined with parchment paper and rest it for 15 more minutes so that it dries out.
Boil in a large pot of boiling salted water and strain. Set aside.
Clam Sauce: Heat a large skillet over medium heat with 2 tablespoons of butter and cook the garlic and shallots for 3 to 4 minutes or until lightly browned.
Deglaze with white wine and cook until there is a bout ¼ cup of wine left. Add in the clams and cook for 3 to 4 minutes before finishing with the remaining butter and ½ cup of parmesan cheese.
Add in the noodles, season with salt and pepper and serve with fresh clams, parsley and red pepper flakes in an oversized bowl. Enjoy!