Cook the pasta in heavily salted (salted like the ocean) boiling water. We want to cook the pasta al dente, so we boil in for 4 minutes and then take it off the heat. It will keep cooking in the water as it sits.

Chop the onion and garlic. Heat some olive oil in a pan, add in the onions and slowly brown them. Add the garlic. Once the garlic starts to brown, add in 1 dozen prawn heads for taste.

“I like to give the prawns a crush in the pan, so that the beautiful head mustard comes out for taste” Once they’ve simmered, take the heads out.

Add in fresh cherry tomatoes, giving them a slight squish with your hands as you put them in the pan.

Chop the chillies and add them in.

Chop half of the prawns, keeping the other half whole for added texture. Add the whole prawns to the pan first as they will take longer to cook.

Then add the chopped prawns and cook for 2 minutes.

Add in a tiny bit of white wine for acidity and sweetness.

Add a small bit of sugar for balance.

Add the pasta to the sauce and top it with fresh parsley or basil.