Combine the all-purpose flour, egg, egg yolk, olive oil, and sea salt in a mixing bowl until a shaggy dough forms.

Knead the dough for 8 to 10 minutes until very smooth. Cover it and rest for 60 minutes at room temperature.

Roll the rested dough through the widest pasta-machine setting three times. Fold it in half and repeat the rolling process four times.

Roll the dough progressively thinner until it reaches a linguine thickness. Cut it into linguine and dust it generously with flour.

Heat the oven to 200°C / 400°F. Roast 250 g of the cherry tomatoes until collapsed and lightly caramelized.

Blend or press the roasted cherry tomatoes through a fine sieve to make a smooth roasted tomato sauce. Set the sauce aside.

Blanch the remaining cherry tomatoes in boiling water for 20 seconds. Peel their skins and set the tomatoes aside.

Dice the chorizo and warm it in a frying pan over low heat. Strain the rendered chorizo oil and reserve it.

Fill a large pot with water and season it generously with salt. Bring the water to a rapid boil.

Place serving plates in the warm oven for 5 minutes. Remove them just before serving.

Sear the raw prawns in a hot frying pan with half of the chorizo oil until nearly cooked. Transfer the prawns to a plate.

Add the finely chopped garlic and red chilli to the same frying pan. Cook for 1 minute until fragrant.

Add the peeled cherry tomatoes and mussels to the frying pan. Pour in the dry white wine and cover until the mussels open.

Discard any mussels that remain closed. Stir the roasted tomato sauce and finely chopped flat-leaf parsley into the pan.

Cook the fresh linguine in the salted boiling water for 1 to 2 minutes. Transfer it directly to the seafood sauce with tongs.

Return the sautéed prawns to the pan and toss everything until the linguine is coated. Add a small splash of pasta water if the sauce is too thick.

Divide the pasta between the warmed plates. Drizzle with the remaining chorizo oil and serve immediately.