Remove the tentacles from the squid, wash and pat dry and cut into rings. Cook the tagliatelle in salted water according to package instructions. Cut the spring onions into rings. Chop the garlic and parsley and sauté in the oil.
Add the squid rings and tentacles and sauté. Add broth and wine and simmer for 2 min. Add the mussels and heat through.
Add the shrimp and cook for about 3 min. Season with lemon juice, salt and pepper. Drain the pasta, reserving 100 ml of the cooking water.
Mix the noodles with the seafood. Add a little cooking water if necessary. Sprinkle with parsley.