Step 1

Get all the ingredients out and ready to go - this recipe moves fast!

Step 2

Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from pot into sauce, if you time it right).

Step 3

Heat oil in a skillet over high heat. Add prawns and cook for 30 seconds, until surface just changes from translucent to opaque.

Step 4

Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.

Step 5

Cook for 30 seconds until wine is mostly evaporated.

Step 6

Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 minute, stirring frequently (don't cook for long otherwise will overcook prawns).

Step 7

Add pasta, about 1/2 cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta.

Step 8

Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley.