Ingredients

• 1 1/2 pounds fresh Santa Barbara spot prawns, deveined, shells on
• 2 tablespoons olive oil
• 3 cloves garlic, roughly chopped
• Crushed red pepper flakes
• 1 handful fresh parsley, finely chopped
• 1/2 cup dry white wine
• One 28-ounce can whole peeled (pelati) tomatoes, blended
• 1 pound linguine (best choice would be an old traditional bronze-drawn pasta)
• 1 handful fresh basil leaves, torn
• Extra-virgin olive oil, for serving

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Instructions

1. Slice the back of each prawn with a knife to expose the pulp and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Saute the garlic and a sprinkle of red pepper flakes until fragrant, about 1 minute.
3. Add the parsley and prawns. Cook the prawns on both sides until the color turn from dark grey (uncooked) to a vivid pink (cooked). Then add the white wine and stir well until the sharp smell of the wine is cooked off, about 1 minute (you don't want it dry).
4. Remove the prawns and sauce to a casserole dish and reserve. Remove the shells from 2 prawns and chop into bite-size pieces. Add the chopped prawns and the tomatoes to the skillet and simmer over medium-high heat, about 15 minutes
5. Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
6. Move the pasta to the skillet and stir into the sauce for less than a minute on medium-high heat. Then move the pasta into a serving platter and organize the reserved prawns on top of it. Serve dressed with some fresh basil, a drizzle of extra-virgin olive oil and one final sprinkle of red pepper flakes.