For the clams:
Coax the clams open in a pan with the oil, garlic, parsley stems, chili, and water. Drain them, keeping their precious cooking liquor, and shell them.

For the shell essence:
Place the shells in a pot, cover them with water, and let them simmer for about an hour. Filter.

For the filling:
In a spacious pot, gently infuse the oil with garlic and chili, then add the finely chopped parsley. Moisten with a ladle of clam water and introduce the whole spaghetti. Cook the pasta risottata-style, first with the clam water, and once exhausted, with the shell essence added ladle by ladle. Pass through a coarse sieve: the collected liquid, rich in starch, must be velvety and creamy. Blend it, one kilogram at a time, with the anchovy extract and a portion of the remaining clams. Place half a clam into each semi-spherical mold, pour the mixture over, and freeze. Unmold the "buttons" thus created.

For the pasta dough:
Knead all the ingredients in a stand mixer, save for the cuttlefish ink, until a harmonious dough forms, then color a quarter of it with the ink. Let it rest for 30 minutes in the refrigerator. Pass the white dough through the pasta machine several times, folding it to give it strength. Roll half of it into a strip 20 cm long. Shape the black dough into thin breadsticks, also 20 cm long, arrange them atop the white sheet to form elegant stripes, and roll once more to a fine thickness. Roll the remaining white dough into a delicate veil, brush with the beaten egg, and arrange the frozen buttons upon it, leaving ample space between them. Drape with the striped sheet, expelling as much air as possible.

For the finishing touch:
Place the ravioli in a pan with a thread of oil and let them sear gently, then add a splash of water and cover, allowing the steam to caress them to perfection.