In a blender, combine large eggs and cuttlefish ink, blending until smooth. In a large mixing bowl, create a well with "00" flour mixed with a pinch of salt. Gradually pour the egg mixture into the well, using a fork to incorporate the flour from the edges.

Continue mixing until the dough begins to form, then set aside.

Transfer the dough onto a lightly floured surface and knead by hand for approximately 10 minutes until smooth and elastic.

Cover the dough with a kitchen towel and let it rest.

Allow the dough to rest for 45–60 minutes at room temperature.

In a large skillet, heat ¼ cup of extra virgin olive oil over medium heat. Sauté the large shrimp and sea scallops for about 2 minutes on each side until cooked.

In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Then, add chopped tomatoes and ¼ cup of white wine, stirring to combine and allow to simmer for about 5 minutes.

Bring a large pot of salted water to a boil. Add the fresh black squid ink pasta and cook for 2–3 minutes until al dente. Reserve 1 cup of the cooking liquid before draining in a colander.

Return the drained pasta to the skillet with the sauce. Add the reserved pasta cooking liquid, cooked seafood, fresh lemon juice, and chopped parsley. Toss gently over low heat until well combined.