Start by heating the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing until the onions become translucent. This step releases aromas that will draw everyone into the kitchen. Next, add the crushed Calabrian chile peppers and smoked paprika. These spices introduce tantalizing notes. Stir well, letting them bloom in the oil for about a minute. Add the entire can of whole plum tomatoes (carefully break them up in the skillet) along with their juices. Stir in a pinch of sugar, salt, and pepper. Let it simmer for about 20-25 minutes, allowing the flavors to meld beautifully.

On a clean surface, combine the all-purpose flour and sea salt. Create a well in the center and add eggs, yolk, and squid ink. Using a fork, gradually incorporate the flour into the eggs, mixing until a shaggy dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes. Resting is important, allowing the gluten to relax — we want a tender pasta.

In a large pot, heat the olive oil over medium-high heat. Add minced garlic and let it sizzle for about 30 seconds. Carefully add the scallops and shrimp, cooking for about 2-3 minutes on each side until they turn opaque. Add the squid rings and tentacles next. Cook for another minute until they are just done, seasoned with salt and pepper. Remove the seafood from the pan and set aside.

Bring a large pot of salted water to a rolling boil. Add the freshly made squid ink fettuccine and cook for about 3-4 minutes, or until al dente. Reserve about a cup of pasta water before draining the fettuccine.

In the same skillet where you cooked the seafood, add the spicy tomato sauce and clam broth. Bring it to a simmer. Toss in the drained fettuccine, adding a bit of reserved pasta water as necessary to achieve glaze and perfect coating. Stir in butter, parsley, and basil, allowing everything to meld just before serving. Balance flavors with additional salt, pepper, and lemon zest.