1
De-shell and remove the heads of the prawns and set both aside to use later. Then, de-vein the prawns by making a small cut in the spine and using a thin pointed object like a toothpick to hook the poop tube out. Set the prawns.
2
Add some of the olive oil into a sauce pan and saute the shallots for a few minutes. Once softened, add the prawn shells and heads and continue to saute, pressing them with the wooden spoon.
3
Once the prawn heads and shells have cooked and turned orange, deglaze with 50ml of white wine. Then add the tomatoes, the coriander, black pepper and 1l of water. Bring to a boil and simmer for 30 minutes while skimming the orange fat from the top of the liquid.
Now the stock is done and can be used for making the rest of the pasta!
4
While the stock is cooking, you can cook the prawns in some olive oil for a couple of minutes and then set aside to be added again at the end.
5
For the pasta, start by heating some olive oil in a large pan and add the garlic. Cook for a minute or so until fragrant before adding the tomatoes and chili and de-glazing with white wine. Cook the tomatoes for another 5 minutes or so until softened.
6
Meanwhile in salted boiling water cook the linguine for around 6 minutes or half of the packet instructions as rest of the cooking will be finished in the pan.
7
Once the pasta is cooked, add to the pan containing the tomatoes, garlic and chili. Then start slowing spooning in the prawn stock while stirring the pasta, sort of like making a risotto. You don't want any solids (i.e. prawn shells) from the stock from going into pasta so you could strain it first.
Keep doing this until the stock has been used up and/or the pasta is fully cooked.
8
Once the pasta is cooked, quickly stir in the cooked prawns from earlier along with the lemon juice and zest. Serve immediately with fresh parsley and another slice of lemon on the side.
9
If you still have stock left over after the pasta is cooked, add it into the pan once you've plated the pasta and reduce it quickly to make more sauce that can be poured over the pasta.
