Step 1

Start by de-heading and peeling your prawns. Set the prawns aside.

Step 2

Heat a splash of olive oil in a frying pan over a medium-high heat and add the prawn heads and shells. Cook for about 4 minutes until pink and fragrant.

Step 3

Peel and add 2 of the cloves of garlic and sizzle for a minute, then pour in the wine and let it reduce for a few mins.

Step 4

Add the tomato passata and cook for about 10 mins until thickened. While the sauce cooks, devein the prawns (if you want to).

Step 5

Pour the sauce mix through a colander into a bowl or jug. Use a spoon to squeeze as much sauce through as possible. Drizzle a little water over the prawn shells to rinse everything through the colander.

Step 6

Pour the sauce back into the pan, taste and season and continue to cook gently while you put your pasta on to boil in plenty of salted water.

Step 7

Place a separate pan over a medium high heat and add a splash of olive oil. Add the prawns and fry for a couple of minutes. Slice and add the garlic and chilli and cook for another 2 mins.

Step 8

Once al dente, drain your pasta and add to the prawns and toss well. Plate up and top with a handful of chopped parsley.