Ingredients

• 3 shell-on tiger prawns
• 200ml/7fl oz boiling water
• 3 tbsp olive oil
• plus extra for drizzling
• 4 garlic cloves
• whole
• 85g/3oz baby plum tomatoes
• chopped
• 1 tbsp tomato purée
• ½ fish stock cube
• ½ lemon
• juice only
• 2 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• 200g/7oz dried linguine
• cooked according to packet instructions

Directions

• Devein the prawns
• then remove the shells and heads and reserve. Place the shells and heads into a pan with the boiling water and bring to the boil
• then reduce the heat and simmer for 5-10 minutes. Strain the liquid through a sieve and reserve the liquor. Discard the heads and shells.
• In a separate pan
• heat the oil over a low heat and add the garlic
• cooking gently for 3-4 minutes. Remove the garlic from the oil
• turn up the heat and add the prawns. Cook for 1-2 minutes
• or until the prawns are beginning to turn pink
• then stir in the chopped tomatoes and add the tomato purée.
• Dissolve the stock cube in the prawn stock and pour into the pan with the prawns. Cook for 3-4 minutes
• then stir in the lemon juice
• parsley and season with salt and freshly ground black pepper. Stir in the cooked linguine.
• Serve the linguine with a drizzle of olive oil.