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

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.

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.

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

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.

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.

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.

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