1 1/2 pounds fresh Santa Barbara spot prawns, deveined, shells on
2 tablespoons olive oil
3 cloves garlic, roughly chopped
Crushed red pepper flakes
1 handful fresh parsley, finely chopped
1/2 cup dry white wine
One 28-ounce can whole peeled (pelati) tomatoes, blended
1 pound linguine (best choice would be an old traditional bronze-drawn pasta)
1 handful fresh basil leaves, torn
Extra-virgin olive oil, for serving
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