Linguine with Yellow Tomato Purée and King Prawns

Clean the king prawns, removing the shells and intestinal veins. Sauté them in a pan with olive oil and garlic, deglaze with brandy and set aside. In the same pan, cook the Yellow Tomato Purée with a little shellfish bisque. Drain the linguine two minutes before they are fully cooked and finish cooking them in the sauce, adding pasta cooking water as needed to achieve a creamy consistency. Plate the linguine and garnish with the king prawns, diced tomato, fresh basil and basil-infused olive oil.