Ingredients 
400g linguine
50ml milk, warmed
a pinch of saffron
1 tbsp olive oil
200g onion, finely chopped
3 garlic cloves, minced or finely chopped
½ tsp chilli flakes
400g tin of crushed tomatoes
½ tsp sugar
1 stock pot, chicken or vegetable
400g raw prawns, shelled
125g mascarpone
5g parsley, finely chopped
1 tbsp lemon juice
Salt
Pepper

Method 
Heat a large pan of heavily salted water and bring to the boil and when boiling, cook the linguine according to the packet instructions.

Put the saffron in the milk and put to one side.

Heat a tbsp of olive oil in a heavy based pan over a medium heat and put the onion and a touch of salt in the pan and cook for 5-7 minutes until soft and translucent.  Add the garlic and chilli and cook for a further minute or two.

Add the tomatoes and stock pot to the pan, stir and leave to cook until your pasta only has 5 minutes remaining, stirring occasionally.

Add the saffron milk and the mascarpone to the sauce and stir through until you have a beautifully creamy sauce.  Nestle the prawns in the sauce and cook until the prawns are just pink.

Before you drain the pasta take out a cup of the pasta water and put to one side.  Using a pasta fork or tongs, lift the pasta out of the water and straight into the tomato sauce. 

Carefully mix through along with the parsley, lemon juice and a good grind of black pepper.  If the sauce is a little thick add a touch of the pasta water and check the seasoning, adjusting if necessary.