Cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente — you want it to have a slight resistance when you bite into it. Just before draining, reserve about 200ml of the starchy pasta water. You'll see it turn a milky, cloudy colour; that's liquid gold for your sauce. Drain the pasta in a colander and set aside.

Season and sear the prawns. While the pasta cooks, pat the prawns dry with kitchen paper. Season them lightly with salt and pepper. In a large frying pan, heat 1 tablespoon of the olive oil over medium-high heat until it shimmers. Add the prawns in a single layer — you should hear a satisfying sizzle. Cook for 1-2 minutes per side until they turn a vibrant pink with a slight golden-brown crust and curl into a loose 'C' shape. The smell will be sweet and briny. Remove the prawns to a plate and set aside.

Sauté the aromatics. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same pan. Add the diced onion and cook, stirring occasionally, until it becomes translucent and soft — about 4-5 minutes. The kitchen will fill with a gentle, sweet fragrance. Add the minced garlic and cook for a further 30 seconds until fragrant, but do not let it brown, as burnt garlic turns bitter.

Build the tomato base. Pour in the chopped tomatoes and chicken stock, scraping the bottom of the pan with a wooden spoon to lift any browned bits (that's where so much flavour lives). Stir in the dried oregano and red pepper flakes if using. Bring the sauce to a gentle simmer — you'll see small bubbles breaking across the surface, not a vigorous boil. Let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly and darkens to a deeper red colour.

Add the cream and basil. Reduce the heat to low and slowly pour in the double cream, stirring continuously. Watch as the sauce transforms into a beautiful, pale coral colour with a silky sheen. Stir in the chopped fresh basil and let it wilt into the sauce for about 1 minute. Taste the sauce and adjust the seasoning with salt and pepper.

Combine everything. Add the drained pasta to the sauce along with the cooked prawns and a splash of the reserved pasta water. Use tongs to toss everything together gently for about 2 minutes, allowing the sauce to coat each strand of pasta. The sauce should cling to the pasta rather than pool at the bottom; if it seems too thick, add a little more pasta water until it reaches a luscious, creamy consistency. The aroma at this point is deeply savoury with a hint of sweetness from the tomatoes and a floral note from the basil.

Finish and serve. Remove the pan from the heat. Sprinkle the grated Parmesan over the pasta and toss once more. The cheese will melt into the warm sauce, adding a final layer of richness. Serve immediately, garnished with extra fresh basil leaves and a grind of black pepper.