1. For pasta, combine flour, semolina and a pinch of salt in a bowl and make a well in the centre. Crack an egg in the well, break it up with your fingers and slowly incorporate into flour. Bring together into a ball, turn out onto a chopping board and knead for 5-6 minutes until smooth and elastic. Cover with cling wrap and rest for 30 minutes before rolling out.
2. Flatten dough into a flat oval shape and roll through a dusted pasta machine through the widest setting, folding in three each time. Do this laminating step 6-7 times. Then proceed to put the pasta through the machine reducing the width one notch each time. Put through the tagliatelle cutters, dust with flour and set aside.
3. Bring a large saucepan of salted water to the boil, ready to cook the pasta. 4 For the sauce, heat olive oil in a large heavy based frying pan over medium heat. Add garlic, eschalots and chillies and cook until soft. Add anchovies and tomatoes, cook for a further 5 minutes until anchovies have melted and tomatoes have softened. Increase heat to high, add prawns and cook for two minutes then deglaze with wine and cook for 3 minutes, adding a little extra if needed to keep sauce loose. Add squid and cook for 1 minute, then take pan off heat. Add lemon zest and parsley, toss with cooked pasta and a little pasta water. Serve with pan juices. Serve parmesan on the side.
Notes: Preparation: 30 minutes plus 30 minutes resting time Cooking: 15 minutes