To prepare the pancake batter, mix the egg and the Nero di sepia together in a small bowl. Place the flour and salt in a mixing bowl, make a well in the center and pour in the egg mixture and milk. Whisk until smooth before whisking in the melted butter. Cook the pancakes in a greased non-stick pan and put aside. Meanwhile, chop the sea bass and prawns and quickly cook in a pan with a few drops of olive oil together with the onion. Season with salt and pepper then add in the grated zucchini, splash with the wine and finish off with the chopped parsley. Use this stuffing to fill the pancakes and fold into 4 to seal. Place into a large ovenproof dish, cover with foil and place into the oven at 100`c to keep warm. To make the sauce, heat 1 tbsp. olive oil in a pan and fry the garlic, chili and clams together. Swirl in the white wine and cook till the clams pop open. Remove the shell fish from the pan, stir in the sauce and bring to the boil. Serve the warm crespelle with the creamy sauce garnished with the clams.