Heat a griddle pan, brush bread with oil, and toast both sides until browned.
Combine butter, garlic, and parsley and spread onto the hot ciabatta; keep warm.
Boil fresh pasta in salted water per instructions, drain, and reserve some water.
Sauté shallots and garlic in olive oil for 3 minutes until soft.
Add chilli, tomatoes, and vermouth, then boil on high for 4 minutes.
Add mussels, cover, and steam for 2 minutes.
Add prawns and squid, cooking for 3 minutes until prawns are pink and mussels open.
Toss in pasta, crème fraîche, and herbs, adjusting consistency with pasta water.
Serve in bowls with a lemon squeeze, extra basil, garlic bread, and salad.