Cook the linguine in a pan of boiling salted water for 1 minute less than the packet says. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over a low heat. Add the garlic and cook for a minute, then add the chilli and cook for another minute.

Turn up the heat, pour in the rosé wine and bubble away briskly for a few minutes, until reduced by half. Season the prawns with salt and pepper and add to the pan, cooking until turned completely pink, stirring once or twice (3-4 minutes).

Drain the linguine, reserving about 4 tablespoons of the pasta water, and transfer to the pan with the prawns. Add the remaining olive oil, and enough of the pasta water to give an emulsified sauce that coats the linguine. Season again and toss. Squeeze in the lemon juice and scatter with parsley before serving.