10 whole prawns

For the Stock

olive oil, for frying
1 onion, roughly chopped
1 stalk celery, roughly chopped
1 carrot, peeled and roughly chopped
1 bay leaf
2 sprigs parsley
2 Tbsp (30 ml) tomato purée
¼ C (60 ml) white wine
1–2 C (250–500 ml) water

For the Pasta

200 g linguini
olive oil, for frying
1 clove garlic, crushed
1 red chilli, seeded and finely chopped
2 tomatoes, quartered and seeded
1 Tbsp (15 ml) tomato purée
salt and freshly milled pepper
about 3 Tbsp (45 ml) white wine
small handful of fresh parsley, finely chopped
some lemon juice to taste
fresh lemon wedges, for serving

Method

Remove the heads and shells of the prawns to use for the stock and keep the prawn meat to one side for the pasta.

Stock

Heat a little olive oil in a small saucepan and gently fry the onion, celery, carrot, bay leaf and parsley for a couple of minutes until the vegetables are soft.
Add the reserved prawn heads and shells and sauté for 3 minutes, gently crushing with a wooden spoon to help release all the juices.
Add the tomato purée and wine and bring to a gentle boil before adding just enough water to cover.
Simmer gently for 20 minutes, then strain the stock and keep to one side.

Pasta

Prepare the linguini according to the packet instructions and keep to one side.
Heat a little olive oil in a frying pan and gently fry the reserved prawn meat, the garlic, chilli and tomatoes for 1–2 minutes. Add the tomato purée, salt and pepper and stir. Add the wine and bring to a gentle boil before adding 1 C (250 ml) prawn stock.
Simmer for a few minutes and then add the cooked pasta, chopped parsley and a squeeze of lemon juice. Toss to combine and serve immediately.
To serve, dish some pasta into individual bowls and smother with the bisque (sauce). Serve with fresh lemon wedges.