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1
Blend the basil leaves with the eggs until the mixture is uniformly green. Combine with the flour and work to a smooth, firm dough. The dough will be green at first and will begin to oxidise to grey — this is expected and does not affect flavour. Wrap and rest for 30 minutes at room temperature until the dough relaxes under gentle thumb pressure.
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2
Divide the dough into manageable portions. Roll each to a thickness of roughly 3–4 mm. Cut strips 8–10 cm long and 5 mm wide, then tear the long edges irregularly rather than trimming them clean. The torn edges must be visibly ragged — this irregular surface is what allows scialatielli to absorb seafood broth. Set aside on a lightly floured surface.
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3
Warm the olive oil in a wide, deep pan over a high flame. Add the garlic and the lemon zest strip and cook until the garlic is just golden and fragrant — do not allow it to brown further. Add the clams and mussels together with the white wine. Cover immediately and cook for 1 minute, shaking the pan once, until the shells open. This is where the dish lives or dies: keep every drop of the liquid released — this briny, concentrated juice is the entire sauce; discard nothing and remove no shells without tipping their liquid back into the pan.
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4
Add the halved cherry tomatoes and cook uncovered for no more than 3 minutes — they must soften and begin to blister at the edges but must retain their fresh, sweet character. An over-reduced, jammy tomato will destroy the balance of the broth.
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5
Add the shrimp to the pan and cook for 1 minute, turning once, until they are just opaque at the collar. Add the squid last and cook for 30 seconds only — the rings should curl slightly and turn from translucent to just white. Remove the pan from the heat immediately.
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6
Meanwhile, cook the scialatielli in well-salted boiling water for 2–3 minutes until just short of al dente — the pasta should still offer resistance at the centre when bitten. Reserve a ladleful of pasta water before draining.
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7
Transfer the drained pasta directly into the seafood pan. Return to a medium flame and toss for 2 minutes, adding a splash of pasta water as needed, until the pasta has absorbed the broth and the sauce clings to every torn edge. Taste for salt. Scatter with parsley and serve immediately in the pan.