Bring a large pot of salted water to a boil and add the pasta.

Heat a little oil in a large skillet, add the cuttlefish sliced into strips, and cook over medium heat for about 3 minutes.

In a large bowl, beat the eggs with a little salt and pepper.

Add the swordfish cut into cubes to the skillet and deglaze with the white wine.

Add the shrimp and cook for a few more minutes.

Add the al dente pasta to the skillet, toss to combine, then remove from heat and stir in the eggs.

Serve hot, topped with a handful of fresh parsley.