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Ingredients

  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • ½ tsp dried chilli flakes
  • 150g baby plum tomatoes
  • 150ml white wine
  • 200g spaghetti
  • basil, a handful of leaves
  • 225g raw peeled prawns
  • a generous knob butter

Method

  • STEP 1

    Heat the oil in a large frying pan, add the garlic and chilli flakes, and cook gently for 2-3 minutes. Add the tomatoes and cook for 3-4 minutes or until they start to soften. Tip in the wine and simmer for 5 minutes.

  • STEP 2

    Meanwhile, cook the spaghetti in boiling salted water until just tender then drain, reserving a cup of water.

  • STEP 3

    Stir the basil and the prawns into the tomatoes, season well, and cook until the prawns turn pink. Stir in the butter and spaghetti with a splash of the cooking water to loosen the sauce, toss and serve.

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