In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Gradually incorporate the flour into the eggs using a fork until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll and Cut Pasta

After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin. Cut the sheets into linguine strips and set aside.

Mussel Cooking

Prepare the Sofrito

In a large pot, heat the olive oil over medium heat. Add the minced garlic, shallots, and diced red bell pepper. Sauté for about 5 minutes until the vegetables are soft.

Cook the Mussels

Add the saffron, corn, and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 5 minutes. Add the mussels and cover the pot. Cook for about 5-7 minutes until the mussels have opened. Discard any that do not open.

Combine with Pasta

In a large serving bowl, combine the cooked linguine with the mussels and broth. Add Aleppo chili flakes, chopped parsley, salt, and pepper to taste. Toss gently to combine.