Combine the flour, squid ink, eggs and 5 ounces water in a stand mixer until a dough forms. Use a pasta machine according to the manufacturer's instructions and make tagliolini.
Steam the clams in a large pot in 1 inch of water until they open wide. Remove the clams to a bowl. Add the garlic, Fresno chile, olive oil, wine, butter, cherry tomatoes and parsley and cook until it reduces.
Cook the pasta in a large pot of salted water until al dente. Toss with the sauce, then divide among 4 plates. Top each with some sea urchin and clams and serve immediately.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.