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Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente (approx 12 min). Drain.
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the garlic and chilli and cook, stirring, for 30 seconds or until aromatic. Add the prawns and cook for 2-3 minutes or until prawns curl and change colour. Add the tomato and cook, stirring, for 1 minute or until tender. Add the wine and bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce reduces by half.
Add the spaghetti and parsley and gently toss to coat. Taste and season with salt and pepper.
Divide pasta among serving bowls. Sprinkle with parsley leaves to serve.