PRAWN AND FENNEL LINGUINE

2 tbsp olive oil • 2 garlic cloves, finely chopped • 1 bulb fennel, finely sliced, fronds reserved • ½ x 25g pack basil, leaves picked and stalks finely chopped • 1 red chilli, deseeded and finely sliced • 125ml white wine • 300ml passata • 300ml fish stock • 2 x 180g packs peeled extra large raw king prawns • 350g linguine • ½ lemon, zest, plus juice to serve