Bring a large saucepan of salted water to a rolling boil over high heat. Add the pasta and cook until al dente. Drain the pasta, but reserve ½ cup (125ml) of the cooking water.

Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add the parsley stalks, fresh thyme, garlic, chili, and ½ tsp freshly ground black pepper, and sauté for 30 seconds until fragrant.

Add the tomatoes, stir, and cook for 2 minutes to soften. Add the tomato paste and cook for 2 minutes, then use a potato masher to slightly crush the tomatoes. Cook, stirring occasionally, for 3 minutes.

Then add the cleaned prawns and wine, and stir. Immediately after stirring add the cream and butter. Cook for 2mins and then remove from the heat.

Off heat, add the cooked pasta, parmesan, and reserved water, and toss to coat. Add the remaining parsley leaves and generously salt to taste, and toss again. Allow to rest off heat, uncovered, for 5 minutes before serving. Top with extra parsley and parmesan and now it's time to devour!