Step 1

Peel the prawns, reserving the heads and shells. Remove and discard the intestinal tract. Set the peeled prawns aside in the fridge.

Step 2

For the prawn oil, heat 1 tbsp of the olive oil in a small saucepan over medium heat and add the onion, salt and the prawn heads and shells. Stir until the heads and shells are bright orange and fragrant.

Step 3

Add the remaining oil and cook over very low heat, uncovered, for a further 20 minutes, stirring occasionally. Pour the oil through a fine sieve to remove any solids. You should be left with just over a quarter of a cup of prawn oil.

Step 4

Cook the spaghetti in plenty of boiling salted water according to the packet directions. About 6 minutes before the pasta is ready, heat half the prawn oil in a large frying pan over medium-high heat and add the garlic and onion.

Step 5

Keep the other half of the prawn oil for another purpose. Fry for a minute or two until fragrant, then add the raw prawns, cherry tomatoes and salt. When the prawns are nearly cooked, add the white wine and butter and bring to a simmer, stirring frequently.

Step 6

When the pasta is al dente, transfer it straight from the water to the frying pan and toss with the other ingredients.

Step 7

Add about two tablespoons of the pasta water to the pan and toss to emulsify into a light sauce. Toss through the parsley and serve immediately with a very light scattering of freshly grated parmesan cheese.

Step 8

ADAM'S TIPThe key with oil-based pasta sauces is that they shouldn't taste oily. Transferring the pasta straight from the pasta water into the pan brings a little of the pasta water with it to help emulsify the sauce.

Step 10

Correction: the original version of this recipe published in Sunday Life listed the serves as six. This recipe serves two.