Use your fingers to make a fresh noodle dough ball with pinch of seasalt, egg white, luke warm water and all purpose flour, mix till dry, add heaping Tbs flour till you have a firm ball, roll out twice as thin as fettucini to make linguini on flour dusted cutting board, about 0.4 millimeters, the thickness of an american dime. Let dry on the cutting board, 5 minutes, flip, dust other side, dry 5 more minutes.

Make a pancake roll around a bamboo skewer or chop stick, cut in 0.4 mm wide slices, about 1/8 inch. Unroll, hang the noodles to straighten on bamboo skewers or chop sticks, few minutes.

Bring 2 quarts water to boil, add and boil the fresh noodles till ready, about 5 minutes. Test the linguini by squeezing a strand between your fingers. Ready when it splits. Lift noodles in collander with thongs. Leave just enough water in pan to immerse clams, bring to boil till they open, about 5 minutes. Taste broth. If you want stronger broth, add Tbs oyster sauce. Discard closed shells.

Chop the shallot, garlic or garlic confit and parsley fine and glaze in olive oil in cast iron skillet, one minute. Add cooking wine, add lemon, add ghee, bring to boil. Now add clams in their broth. Simmer. Taste, when fragrant, add noodles, stir to absorb the wine sauce. Serve with bread, flaked seasalt and dried red chili pepper seeds on the side. Dip bread in wine sauce. Enjoy