Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz linguine and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Seafood

Season the prawns with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a large skillet over medium-high heat and add 1 tablespoon EVOO. When oil shimmers, add prawns in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove prawns to a plate and set aside. Do not overcook.

Sauce & Aromatics

In the same large skillet, reduce heat to medium and add the remaining 3 tablespoons EVOO. Add the 4 thinly sliced garlic cloves and 3 chopped anchovy fillets. Cook gently, stirring, for about 1 minute until garlic is fragrant and anchovies begin to dissolve.

Add 1/4 tsp crushed red pepper flakes and the julienned 1/2 cup sun-dried tomatoes. Stir and cook 30–45 seconds to warm the tomatoes.

Add 1/2 cup halved black olives and 2 tbsp capers. Stir to combine and cook another 1 minute to heat through and build the sauce.

Pour in 1/4–1/2 cup of the reserved pasta cooking water to deglaze the pan and loosen browned bits; simmer for 30 seconds. Add 1 tbsp fresh lemon juice and stir.

Return the cooked prawns to the skillet along with the drained linguine. Toss everything together over medium heat, adding additional reserved pasta water a few tablespoons at a time as needed to create a silky sauce that coats the pasta (use up to the reserved 1 cup as necessary).

Finishing

Off the heat, stir in 1 tbsp unsalted butter (if using) and 2 tbsp chopped fresh parsley to enrich and finish the sauce. Season to taste with 1/4 tsp freshly ground black pepper; taste for salt and add a pinch more if needed (anchovies, capers and olives are salty, so often no extra salt is necessary).

Divide linguine and prawns among 4 plates or bowls. Sprinkle with 1/4 cup grated Parmigiano-Reggiano or Pecorino if desired and additional parsley for garnish. Serve immediately.