Mix the flour with cold water and 1 egg until you have a smooth, even dough. Cover and let rest for 30 minutes.

Meanwhile, cut the cherry tomatoes and set them aside. Rinse and cut the seafood. In a pot, sauté the garlic in olive oil, add the seafood, splash with white wine, and let it evaporate. Add the tomatoes and cook over high heat without a lid.

Cook the cleaned clams until they open.

While the sauce cooks, start making the tagliatelle using a pasta machine.

Bring a pot of water to a boil and cook the tagliatelle for 5 minutes. Drain, toss with the prepared sauce, and add the clams on top as a garnish. Sprinkle with parsley and serve.