Angel Hair Pasta with Clams in Garden Vegetable Tomato Broth

Make the Pasta Dough

1. Mound the 00 flour and semolina on a clean work surface and create a deep well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, gradually pull flour from the inner walls into the eggs, mixing until a shaggy dough forms.
2. Knead the dough by hand for 7 to 8 minutes until it is smooth, elastic, and springs back when you press it with a finger. Wrap tightly in plastic and let it rest at room temperature for at least 1 hour. The dough will relax and become much easier to roll.
3. Using a pasta machine, roll the dough to the thinnest setting, then cut into angel hair strands. Dust generously with semolina to prevent sticking. Alternatively, roll by hand as thin as possible and slice into very fine strands with a sharp knife.

Prepare the Clams and Build the Sauce

1. Rinse the clams thoroughly under cold running water, scrubbing any grit from the shells. Place them in a large bowl of ice water and let them soak for 30 minutes to purge any sand. Drain and set aside.
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat until it shimmers. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until it turns translucent and smells sweet.
3. Add the sliced garlic and stir for 30 seconds until fragrant. Add the cubed eggplants and zucchini, season generously with salt and pepper, and cook for about 5 minutes, stirring often, until the vegetables begin to soften at the edges and pick up some golden color.
4. Pour in the crushed tomatoes and vegetable broth. Stir in half the chopped parsley and the red pepper flakes if using. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and the eggplant begins to melt into the broth. Taste and adjust seasoning.
5. Nestle the cleaned clams into the simmering sauce in a single layer. Cover the pot and cook for 5 to 7 minutes until the clams pop open, releasing their briny juices into the tomato broth. The sauce will smell intensely of the sea. Discard any clams that remain closed.

Cook the Pasta and Serve

1. While the clams steam, bring a large pot of generously salted water to a rolling boil. Drop in the fresh angel hair and cook for 2 to 3 minutes, just until the pasta floats to the top and feels tender but still has a slight bite. Drain quickly.
2. Divide the hot pasta among shallow bowls. Ladle the clam and vegetable sauce generously over the top, making sure each bowl gets plenty of clams and broth. Shower with the remaining fresh parsley and serve immediately while everything is steaming hot.