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Prepare parsley oil (optional) as per the oil section.
Mix all ingredients for fresh linguine pasta by hand or using a food processor until a smooth dough forms. Wrap in cling film and let rest for 1 hour.
Flatten the dough, pass through a pasta machine, and cut into desired shape.
Season prawns and salmon with sea salt. Sear salmon and prawns in a hot skillet until caramelised, then set aside.
In a skillet, sauté garlic and chillies, then add white wine and reduce.
Add fish stock and heavy cream, reduce the mixture, and stir in 200g of Parmesan cheese.
Cook pasta in salted water until al dente, then drain.
Stir cooked pasta into the sauce with sautéed seafood and lemon juice. Adjust seasoning.
Plate and garnish with reserved Parmesan, pea micro herbs, and parsley oil.