Prawn linguine Al Diavlo with a added Base

Here's the thing; I have discovered why I personally always put cheese on prawn Al diavlo ; anytime I have had it at a resturant I have found it to be bland , devoid on any kind of intense tomato flavour , general richness and very little spice. Thus my version includes a few twists. Additions include the use of dried fennel leaves ; it adds a slight liquorice flavour without over powering , a little butter and white wine for richness and dried basil for depth . 

These additions to the usual suspects of classic fresh herbs , dried chilli , and stock really do make this entire dish a marriage made in heaven . Is my linguine traditional? No, but I am very proud that I have came up with a dish where I have not had to reach for the parmsan; proud of this aspect of authenticity, deluded in the grand scheme of things. 

Ingredients: 

Couple of prawn shells 

500g tinned cherry tomatoes ( I use the Roma Brand as bold flavour is really needed here ) 

1 tablespoon Sun-dried tomato paste 

500g linguine 

Deviened Prawns, with either the tails left on or off ( I like mine with, my partner likes it off so I do a mix)

4 to 6 gloves of garlic; peeled and crushed 

2 tablespoon of butter 

Big handful of fresh basil 

1 teaspoon of dried fennel seeds

1 to 3 teaspoons of chilli flakes ( I like mine hot ) 

1 teaspoon of oregano 

Salt to taste 

125ml or 1/2 half cup of white wine

500 ml fish stock (Or prawn stock. See my recipe) 

1 star Anise 

    1. Fill a large pot with water , add at least 1 teaspoon of salt and bring to a roaring boil 

    2.In a cold pan add all your butter spices, garlic, and dried herbs and tomato paste along with a 2 tablespoons of olive oil and bring to a medium heat .

    3.You should hear the prawns sizzling and once you can smell the garlic , add the white one and allow to reduce by half , keep an eye and stir continuously . 

    4.Add tomato puree and fish stock, reduce heat to low, throw in your star anise and allow to shimmer for at least 45 minutes, placing a lid on the pan . 

    5.After 45 minutes add your prawns in and allow prawns to cook for 10 minutes max on low , stiring every now and again. 

    6.During step 5, be sure to cook your linguine. 

    7.Cook linguine till Al dente , and then add to sauce. Mix in fresh basil.