Mix the semolina flour, egg, water, pecorino cheese, and 2 teaspoons (10 grams) of olive oil. Once the dough is smooth, wrap it in plastic wrap and let it rest for 30 minutes.

Roll out the dough to about 1/4 inch (5 mm) thick. Roll the edges from both sides toward the center. Slice the dough into rings about 1/2 inch (1 cm) wide and gently unroll them.

Clean the mussels and clams. Heat 2 tablespoons of olive oil in a large pan. When hot, add the clams and mussels. Cover immediately and cook until they are fully opened, about 3-4 minutes.

Cook the scialatielli for 4-5 minutes. Drain and toss them in the pan. Sprinkle with parsley before serving.