Step 1

Bring a large saucepan of salted water to the boil over high heat. Add the pasta and cook until al dente. Drain, reserving ½ cup (125ml) cooking water.

Step 2

Meanwhile, heat the oil in a large, deep frypan over medium heat. Add the parsley stalks, garlic, anchovy, chilli, if using, and ½ tsp freshly ground black pepper, and cook for 30 seconds until fragrant.

Step 3

Add the tomatoes, stir and cook for 1-2 minutes to soften. Add the tomato paste and cook for 1-2 minutes, then use a potato masher to slightly crush the tomatoes. Cook, stirring occasionally, for 2-3 minutes, then add the wine and prawns, stir and return to a simmer. Cook for 2-3 minutes until prawns are just cooked through, then stir though the butter. Add the pasta and reserved water, and toss to coat.

Step 4

Toss some of the parsley leaves and parmesan through the pasta and season to taste. Serve immediately topped with extra parmesan.