COOK THE PASTA: Begin by heating your plates or a serving platter in the oven. Cook the linguine in boiling salted water until al dente. Drain, reserving a small cup of the cooking water.

FRY THE FLAVOURINGS: Meanwhile, heat the olive oil in a frying pan and gently cook the bacon or prosciutto for 2-3 minutes. Add the tomatoes, oregano, chilli flakes and garlic and cook, stirring, for 2 minutes until the garlic is golden and aromatic and the tomatoes have started to soften.

ADD THE PRAWNS: Turn the heat up a little and add the prawns to the pan. Cook for 2-3 minutes until the prawns are pink and cooked through. Pour in the white wine and let it bubble up a bit, then add the lemon juice, zest, Parmesan and about a ladleful of the pasta cooking water. Season with salt and pepper, then toss together well with the cooked pasta.

SERVE: Divide between the heated plates and serve with plenty of chopped parsley and an extra squeeze of fresh lemon.