500g linguine
12 large prawns, peeled and chopped
1L fish stock (or vegetable)
100ml Mount Zero lemon pressed extra virgin olive oil
100ml white wine (dry)
1 punnet cherry tomatoes
4 garlic cloves, peeled
2 shallots, peeled
1 long red chilli
1 long green chilli
1 cup flat leaf parsley leaves
1 lemon, juice only
Pink Lake salt, to taste