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Cook the pasta in a pan as per the packet instructions.
For the sauce: Heat half of the oil in a pan, season the prawns with salt, pepper and paprika and fry for 1-2 minutes on each side. Then remove these from the pan and set aside.
Add the shallots and garlic into a pan and cook for 2-3 minutes without any colour. Then pour in the champagne and reduce until it becomes a syrup. Next add the fish stock and reduce it by 2 thirds. Add the cream and bring to the boil before simmering for 2-3 minutes.
Stir in the cooked linguine, prawns and chopped chives.
Completed steps (click to remove last step)
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