Squid ink pasta with prawns, nduja and tomato - Clarence Court Recipes

Ingredients

• 200g tipo 00 pasta flour, plus extra for dusting
• 3 large Clarence Court hen egg yolks
• 2 tablespoons squid ink
• Olive oil
• Fine polenta
• 100g ‘nduja sausage, squeezed from the skins
• 2 garlic cloves, peeled and halved
• 200g large, raw, peeled prawns
• 100ml white wine
• 100g cherry tomatoes, halved
• Zest of 1 lemon
• Chilli flakes
• Sea salt and freshly ground black pepper
• Freshly grated Parmesan to serve