Gomiti with Curry Sauce, Asparagus and Scallops, a recipe from Gualtiero Marchesi on the Worldwide G

Ingredients

• - 250 g (9 oz.) Scallop
• - 240 g (8 oz.) gomiti or other short, ridged Pasta
• - 20 g (4 tsp.) butter
• - 20 green Asparagus tips
• - 200 ml (3/4 cup) curry sauce
• - 100 g (3 1/2 oz.) shallots
• - 200 g (7 oz.) Reinette apple, peeled and cored
• - 500 ml (2 cups) fish stock
• - 250 ml (1 cup) light cream
• - 20 g (4 tsp.) Curry powder
• - 10 g (2 tsp.) butter
• - Salt
• - Toasted almonds