In a large saucepan, bring a pot of water up to the boil and season the water well with salt
Peel and devein the prawns leaving x4 prawns with the head and tail
Cut the prawns roughly into 5-6 pieces depending on the size of each prawn. Place in a bowl then set aside
Roughly chop the parsley (keeping the stalks for added flavour), cut the cherry tomatoes in half and then peel and slice your garlic. Make sure to keep one garlic clove whole
Place a medium to large frying pan with 1/2 of the extra virgin olive oil and the whole garlic clove onto a medium heat then bring the pan up to temperature – This will help infuse the oil with garlic without burning.
Put your pasta into rapidly boiling water. Let it sit for a minute and then give it a stir to make sure the pasta is not sticking together.
Hot tip: If using dry pasta, take the pasta out 3mins before the recommended time and finish cooking in the sauce to make sure you have a true Italian al dente bite!
Add your roughly diced prawn meat into the pan and don’t move it! Let it sear for 30secs before turning then add your dry chilli flakes, garlic, cherry tomatoes and parsley stalks. Fry them off for 2 mins.
Once your veg is translucent, add the white wine and cook out the alcohol for a couple of mins.
In a small frying pan, season your remaining x4 prawns and fry off in extra virgin olive oil then set aside.
Remove your pasta from the boiling water and place directly into your pan along with the pasta water. Constantly mix everything together to emulsify all the flavours together.
Once the pasta is cooked to al dente (to the tooth) perfection, turn off the heat and add the chopped parsley.
Garnish with the whole prawns on top of the pasta and then it wouldn’t be Italian if you didn’t squeeze some extra virgin olive oil over the top to finish then all that’s left to do is eat!