Preheat the oven to 200°C.
Process flour, salt, and egg yolks until the mixture resembles breadcrumbs.
Knead the dough until smooth, wrap in film, and chill for one hour.
Fill pepper halves with tomatoes, garlic, oil, and basil, then roast for 20-30 minutes.
Boil potatoes for 15-20 minutes, then mash with butter, milk, and fontina cheese.
Boil ARTICHOKES in water for 15-20 minutes, then drain and roughly chop.
Clean mussels thoroughly and discard any damaged or unresponsive shells.
Roll dough through a pasta machine and cut into linguine, dusting with semolina.
Sauté red onion, garlic, chilli, and artichokes in oil before reducing with wine and adding tomatoes.
Steam mussels with onion, garlic, and wine until open, then remove most from shells.
Boil pasta for 2-3 minutes, drain, and toss with the onion mixture and parsley.
Plate the pasta with mussels, crab, mash, and peppers, finishing with black pepper.