• 12 green prawns, in shells
• 2 tablespoons Yuzu Agrumato
• 25g butter
• 3 garlic cloves, minced
• 1 small chilli, deseeded and chopped
• 1 tablespoon tomato paste
• ½ cup dry white wine or fish stock
• Salt, to taste
• Zest and juice of 2 Yuzu
• Handful of parsley, finely chopped
• Linguine, for two

1. Cut prawn heads off, peel, remove tails and devein, reserving shells and heads to make an easy prawn oil with them. Roughly chop up prawn meat into small pieces and set aside.
2. Bring a large saucepan of water to a lively boil. Season as salty as the sea. Cook the pasta until just al dente, no more, as it will finish cooking in the sauce.
3. In a deep frypan over medium-low heat, add yuzu agrumato and prawn shells and heads. Fry the shells until golden and their flavours have rendered out, about 5 minutes. Press down on the heads and shells to extract more flavour. Remove shells and heads, discarding them, and leave the fragrant orange oil in the pan.
4. Add butter to the pan and melt. Once melted, add garlic and chilli, cooking for about 1 minute. Add a tablespoon of tomato paste and cook for an additional 30 seconds. Pour in the wine or stock, season with salt, and let it simmer for 5 minutes before adding prawn meat.
5. Cook the prawn meat for 1 minute, then toss in the cooked pasta, a splash of pasta cooking water (about ¼ cup, adjust as needed, always reserve more pasta water than needed), yuzu zest, and a squeeze of yuzu juice. Simmer and toss for 1 minute more to allow the pasta to absorb the flavours, maintaining a lovely, loose consistency.
6. Taste and adjust the seasoning for balance. Throw in parsley, toss, and turn off heat. Serve immediately, finishing off with an extra drizzle of olive oil.

Serves 2