Boil salted water for pasta and set prawn heads aside

Simmer prawn heads, seafood stock, and a splash of white wine for 15 minutes. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit instead.

Cook pasta for 2 minutes less than package instructions

Blend the simmered stock with tomato paste and crushed tomatoes until smooth

Sauté garlic in olive oil until fragrant

Sear prawns in the pan for 60 seconds per side. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.

Strain the blended sauce into the pan and reduce by half

Toss the pasta in the sauce until glossy and coated

Plate the pasta and top with the seared prawns