31.   Shake pan to blend ingredients and serve on warm plate.

32.   Sprinkle the flour-curry powder mixture over the butter and, using a large spoon, stir constantly all over the pan so the ingredients get well blended.

33.   Stir in the anchovy paste and wine, and cook a few minutes more over very low heat, just to blend the ingredients.

34.   The point is to blend the ingredients and freeze them in a way that keeps the resulting ice crystals as small as possible.

35.   Toss the pasta and squash with the butter and the cheese, adding a tablespoon or so of pasta cooking water if necessary to blend the ingredients.

36.   Using a dough hook, mix until the ingredients are thoroughly blended.