Add a lug of olive oil to a frying pan. Dice the red onion and sweat over a low heat with the tomatoes and chilli for 10-15 minutes.

Once the tomatoes have softened, squash gently to release the pips to begin making your sauce

Add the parsley stalks, finely chopped garlic, chopped red peppers, anchovies, tomato purée, Worcestershire sauce, brown sugar and a squeeze of lemon

Transfer to a small saucepan and cover. Leave to simmer over a low heat for another 15-20 minutes, adding water if necessary to stop the sauce sticking

Season your sauce and purée to desired consistency

Cook the fresh linguine (can substitute dried but allow for longer cooking time) for 5 minutes. Drain and put a small cup of the water from the pan to the side

While the linguine is cooking, add prawns to the sauce and cook for 2-4 minutes

Mix the linguine in with sauce, using a small amount of the water left from the pasta to loosen the sauce.

Serve the dish, garnish with remaining parsley and a squeeze of lemon