On a work surface, add the semolina flour and create a well in the centre. Slowly drizzle in the warm water and whisk until you have a custard-like consistency.

Switch to a bench scraper and start to flip the flour from the outer edge over and onto the water mix, using a cutting motion to then mix it in. Continue to do this around all sides until you have a crumbly, sand-like mix. Rest the dough for several minutes.

Start bringing the crumbly dough together with your hands, squeezing and coaxing it in a ball of dough that’s knead-able – scraping up and incorporating as much loose flour from your work surface as possible. You may need to rest the dough again during this process.

Once you have this shape, begin kneading the dough vigorously for a good 10 minutes until the dough is springy and elastic, and not sticking to your hands at all.

Cover and rest for 60 minutes.

Divide the dough into 4 equal pieces – work with one at a time while keeping the rest covered.

Roll to setting 3, then set the sheet aside to dry for 10-15 minutes. Continue with the other pieces of dough so they can all dry at the same time.

Switch to the linguine attachment, pass each sheet through the cutter and dust generously in fine semolina to ensure the strands don’t stick together.

Allow the linguine to dry a little before cooking to ensure a nice texture once cooked – ideally at least one hour.

Add the prawn heads and all of the other ingredients to a small saucepan.

Add enough water to cover then place over a medium heat.

Bring to a boil, then reduce to a simmer and cover the pan.

Cook for 60 minutes, strain the liquid and set the stock aside until ready to use.

Cut the ciabatta roll in half and toast in a dry pan on either side.

Place into a blender or Nutribullet and blitz until you have a fine crumb.

In the same pan, heat a the olive oil and anchovy fillets until they start to break down into a paste.

Add the breadcrumbs into the pan and stir to coat in all of the oil/anchovy mix.

Toast on a medium heat, stirring often, until golden and crunchy.

Set aside until ready to use. Once cool, I like to place into an airtight Tupperware with a piece of kitchen paper in there.

Heat olive oil in a sautéuse pan (or similar) and add the garlic cloves, chilli and parsley stalks – allow these to gently sizzle and infuse the oil.

After several minutes, add the tomatoes – the pan will splutter so be careful!

Stir the tomatoes to combine with the oil base, then start to add some of your prawn stock by the ladle, letting it cook down and reduce gently. Typically, I add about 3 ladles of stock – you may have some leftover. Use your best judgement on how much to add, tasting as you go. The texture should be a little jammy but not dry. Season to taste.

Meanwhile, bring a pot of generously salted water to a rolling boil for your linguine.

Cook the pasta according to package instructions if using dry. If made fresh, cook for 4-5 minutes assuming you’ve allowed the linguine to dry for a couple of hours. Test a strand as you go to ensure the linguine is al dente.

Right before the linguine is done, remove the garlic, chilli and parsley stalks from the pan.

Stir through the prawn meat, a handful of chopped parsley – check the seasoning is to your taste – then add the linguine directly to the sauce, taking with it some of its cooking water.

Toss to marry, serve family style or individually. Top with anchovy pangrattato, and enjoy!