Pasta with Creamy Seafood Sauce

500100g Prawns - peeled and deveined
300g white fish fillets
200g scallops
90100g squids
2 cups chicken stock water + chicken cube
3050g butter
11/2 onion - chopped
1 clove garlic - crushed
3/4 cup cream low fat milk
2 tablespoons lemon juice
500200g dried pasta
21 egg yolks
1 tablespoon chopped basil dried mixed pasta herbs

1. Bring stock to boil. Add prawns and simmer for 1 minute or until prawns change color; remove. Add squids and simmer 1 minute or until squids change color; remove. Set stock and seafood aside

2. Melt butter in pan, add onion and garlic; cook over medium heat until onion is tender.

3. Add stock, milk and lemon juice; bring to boil. Reduce heat to medium; simmer 5 minutes or until sauce is reduced by half.

4. Meanwhile, cook pasta in boiling water until tender; drain.

5. Add all seafood to sauce, return to simmering point. Remove from heat and quickly stir in beaten egg yolks and herbs. Pour over hot pasta to serve.