Seafood pasta with a light curry sauce Archive

Ingredients

• 500g/1lb 2oz Italian ‘00’ pasta flour
• 3 free-range eggs
• 6 free-range egg yolks
• pinch salt
• semolina, for dusting
• 12 raw king prawns, in shell
• 1 salmon fillet, about 160g/5½oz, skinned
• 2 medium squid, cleaned, with tentacles
• olive oil, for cooking
• sea salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 tbsp mild curry powder
• 200ml/7fl oz white wine
• 400ml/14fl oz fish stock
• 600ml/20fl oz double cream
• chopped parsley, to garnish