Heat the oil with the garlic and chopped parsley, the basil ripped into pieces and the chopped oregano. Add the mussels and clams, carefully cleaned, and the white wine. Cover with a lid and allow the shells to open. Remove from the pan, shell approximately three-quarters and place in a bowl. In the same pan, cook the red mullet (cleaned, filleted and washed), the whole scampi, the peeled prawns and the cherry tomatoes, quartered. Sweat all the ingredients for a few minutes then put the shelled mussels and clams back into the sauce. Adjust the seasoning. When cooked, the sauce should still be slightly liquid. Cook the Nonna Rina tagliolini in plenty of boiling salted water, drain when al dente and sauté with the seafood sauce.