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