Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta in a colander.

Prepare the Prawns: While the pasta is cooking, pat the prawns dry and season them with a pinch of salt and black pepper.

Sear the Prawns: Heat the olive oil and butter in a large, deep frying pan or skillet over a medium-high heat. Once the butter is melted and foaming, add the seasoned prawns in a single layer. Cook for 1-2 minutes per side, until they are pink and opaque. Don't overcrowd the pan; cook in two batches if necessary. Remove the prawns from the pan and set them aside on a plate.

Create the Sauce Base: Reduce the heat to medium-low. Add the minced garlic and red chilli flakes (if using) to the same pan. Sauté for about 60 seconds until fragrant, being careful not to let the garlic brown or it will become bitter.

Deglaze and Reduce: If using wine, pour it into the pan and scrape up any flavourful browned bits from the bottom. Let it bubble and reduce by about half, which should take 2-3 minutes.

Make it Creamy: Stir in the double cream, grated Parmesan cheese, and the zest and juice of half a lemon. Let it simmer gently for 2-3 minutes, stirring until the cheese is melted and the sauce has thickened slightly. Season with salt and pepper to your taste. What works best for me is tasting at this stage before adding the pasta.

Combine Everything: Return the cooked prawns to the sauce. Add the drained pasta to the pan along with a splash (about 60ml) of the reserved pasta water. Use tongs to toss everything together thoroughly, coating every strand of pasta in the sauce. If the sauce seems too thick, add another splash of pasta water until it reaches your desired consistency.

Finish and Serve: Remove the pan from the heat. Stir in most of the fresh parsley. Serve immediately in warm bowls, garnished with the remaining parsley, an extra grating of Parmesan, and a crack of black pepper.