Combine both flours, pecorino, chopped basil, and salt in a large bowl and mix well.

Add the olive oil and pour in the milk gradually, mixing with a fork until the dough starts to come together.

Turn onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and firm, not sticky.

Wrap the dough tightly in plastic wrap and rest at room temperature for 20 minutes.

Lightly flour your work surface. Divide the dough into 4 portions and roll each one to a sheet about 3 to 4 mm thick.

Cut each sheet into strips roughly 10 to 12 cm long and 5 to 6 mm wide using a sharp knife or fluted pastry wheel.

Toss the cut pasta in a handful of semolina to prevent sticking and spread on a tray. Set aside.

Heat the olive oil in a large wide pan over medium heat. Add the garlic and chili flakes and cook for 1 to 2 minutes until pale golden and fragrant.

Add the cherry tomatoes, cut side down, and cook for 3 to 4 minutes until they begin to soften and release their juices.

Raise the heat to high, pour in the white wine, and let it reduce by half, about 2 minutes.

Add the drained clams to the pan and cover immediately with a lid. Cook for 2 to 3 minutes, shaking the pan once, until all the shells have opened. Discard any that remain closed.

Remove from the heat. Pull the meat from about half the clams and return it to the pan, leaving the rest in their shells for presentation.

Bring a large pot of water to a boil and salt generously. Cook the scialatielli for 3 to 4 minutes until just tender with a slight chew at the center.

Reserve a full ladle of pasta cooking water before draining.

Transfer the drained pasta directly into the clam pan. Add the pasta water and toss everything over medium heat for 60 seconds until the sauce coats each strand and looks glossy.

Remove from the heat, scatter over the parsley, and check for salt. Serve immediately in warm bowls.