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.StockHeat 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.PastaPrepare 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.