Heat four or five tablespoons oil in a large enameled cast-iron or non-stick pot.

Add the minced shallot and cook for two minutes. Add the julienned carrot and the finely sliced leeks, and cook for two minutes. Add the cubed salmon and sauté’ for two more minutes.

Pour in the wine and allow it to evaporate on high heat. Lower the heat, add 1/2 tablespoon curry, and season with salt and pepper. Remove the fish and vegetables from the pot and set aside, but don’t wash the pot yet.

In the meantime, place the stock in a separate stainless steel stockpot, and when it boils add the pasta. Cook it for 1/3 of the time recommended on the package.

Drain the pasta with a slotted spoon, transferring it into the pot with the fish and vegetables, on low heat.

Keep the stock on a burner and start adding the stock to the pasta, two or three ladles full at a time. Cook on low on low heat, stirring occasionally and adding more stock every three minutes or when needed, as if you were making risotto.

When the pasta is almost cooked, add the salmon and cook for one or two more minutes. Turn off the heat and if making a dairy meal, add one tablespoon butter.

Adjust the salt and pepper, and allow to rest, covered, for a couple of minutes.

Serve sprinkled with the sesame seeds.