Peel the Black Tiger prawns and reserve both the peeled prawns and all prawn heads.

Place the prawn heads, onion, garlic, carrot, celery, ginger, 30 ml olive oil, 30 g tomato paste, 100 ml white wine, butter, 10 g parsley, and water in the saucepan.

Simmer the bisque mixture gently for 20 minutes.

Blend the cooked bisque mixture directly in the saucepan until completely smooth.

Strain the blended bisque through the fine-mesh sieve and press the solids with a wooden spoon.

Set aside 120 ml prawn bisque for the pasta sauce and freeze the remaining bisque for another meal.

Bring plenty of salted water to a boil in the saucepan.

Cook the linguine pasta for 2 minutes less than the package instructions.

Drain the linguine pasta and reserve about 120 ml of pasta cooking water.

Heat the remaining 30 ml olive oil in the large frying pan.

Sauté the shallots, remaining garlic, and red chili in the hot oil until fragrant and softened.

Add the reserved peeled prawns and sauté for 1 minute, turning until golden on both sides.

Stir the remaining 70 g tomato paste into the prawns until evenly coated.

Pour 60 ml white wine into the frying pan and simmer until the alcohol aroma has evaporated.

Add the 120 ml prawn bisque and bring the sauce to a boil.

Stir in the cooking cream and granulated sugar until the sauce is smooth.

Add the drained linguine pasta and toss for 2 to 3 minutes until al dente and coated.

Add a little reserved pasta cooking water if needed to loosen the sauce.

Season the pasta with sea salt and black pepper to taste.

Sprinkle the pasta with the remaining fresh parsley and serve immediately.