Stinging Nettle Tagliatelle with Frutti di Mare

Ingredients

• 1 pound stinging nettles
• 1/4 cup extra virgin olive oil
• 4 extra-large eggs
• 3 1/2 cups all-purpose flour
• 1/2 cup semolina flour
• 4 tablespoons extra virgin olive oil
• 3 scallions, thinly sliced
• 3 cloves garlic, thinly sliced
• 1 teaspoon hot chile flakes
• 16 New Zealand cockles
• 16 mussels, scrubbed and debearded
• 1/2 cup dry white wine
• 1/2 pound rock shrimp, cleaned
• 2 tablespoons butter
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup

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