Blend flour and eggs in a processor until crumbs form, then knead on a floured surface for 3 minutes.
Wrap dough in cling film and chill in the fridge for 20 minutes.
Form 300g of the rested dough into a rough rectangle on a floured surface.
Feed dough through the pasta machine's settings, moving from thickest to thinner settings.
Repeat the feeding and flouring process 4 more times until sheets reach ideal thickness.
Cut sheets into linguine using the cutting attachment, dust with flour, and chill in the fridge.
Blend basil, pine nuts, parmesan, and garlic into a purée, then add oil to form a paste.
Heat 37.5ml olive oil in a pan and soften onion and celery for 2 minutes.
Add mussels and wine, cover, and steam for 3 minutes until open.
Strain mussels and reserve the cooking liquid.
Remove shells from half of the mussels and set all mussel meat aside.
Fry garlic in 37.5ml olive oil for 30 seconds in the same pan.
Add cooking liquid, tomatoes, and basil, then simmer for 10 minutes until reduced; add mussels.
Cook the linguine in a large pot of boiling salted water for 3 minutes and drain.
Combine the cooked linguine with the mussel and tomato sauce.
Spoon pasta onto plates and garnish with pesto and fresh basil.