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1
Combine the semolina and tipo 00 flours on a work surface or in a bowl. Add the eggs, milk, grated pecorino, basil paste, and olive oil. Work the mixture until a cohesive dough forms, then stop — the dough should be tender and just smooth, not elastic. Wrap and rest at room temperature for at least 30 minutes. The dough is ready when it yields gently to a finger press without springing back.
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2
Roll the rested dough to a thickness of roughly 3–4 mm. Cut into ribbons approximately 1 cm wide and 10–15 cm long. Irregular width and ragged edges are correct — uniformity is the error. Set the ribbons aside on a lightly floured surface.
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3
Place the clams in a wide pan over high heat with a splash of white wine. Cover and cook until they open, 2–3 minutes. Remove, strain and reserve all their liquor. Repeat separately with the mussels. Pick the meat from both shells, reserving a few in shell for presentation. Discard any that have not opened. The liquor should smell of clean sea water with no trace of mud.
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4
This is where the dish lives or dies. Warm the olive oil in a wide sauté pan over medium heat. Add the garlic and peperoncino and cook until the garlic is pale gold and fragrant — it must colour without burning. Add the calamari rings and toss for one minute. Add the gamberi and toss a further minute. Deglaze with the remaining white wine and reduce by half. Pour in the strained shellfish liquor and add the cherry tomatoes. Let the sauce simmer until the tomatoes just soften and the liquor concentrates into a light, cohesive broth. Add the reserved clam and mussel meat, stir once, and remove from the heat. The sauce should smell of the sea, garlic, and wine in equal measure.
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5
Cook the scialatielli in well-salted boiling water for 2–3 minutes maximum. The pasta is ready when it rises, loses its raw-flour opacity, and offers the slightest resistance at the centre when bitten.
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6
Lift the pasta directly into the sauce pan using tongs or a spider. Toss over low heat for 30 seconds, adding a spoonful of pasta water if the sauce tightens. Scatter the parsley, toss once more, and serve immediately. The finished plate should glisten with emulsified cooking liquor — no cream, no excess liquid pooling beneath.