- 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
- 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.