Put a large saucepan of water with 1/2 tsp of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Halve the tomatoes. Halve, peel and thinly slice the onion. Finely chop the chives. TIP: You can use also use scissors to chop the chives.

Heat a drizzle of oil in a frying pan on high heat. Add the chorizo, stir-fry until just turning crispy, 2-3 mins. Lower the heat to medium, stir in the tomatoes, onion and a little knob of butter (if you have some) to the pan. Season with salt and pepper and give it all a good stir. Cover with a lid (or foil) then leave to cook until the onions are soft and the tomatoes have burst, 10-12 mins, stirring once or twice.

Meanwhile, add the spaghetti (see ingredients for amount) to the pan of boiling water and cook for 8 mins. Once cooked, reserve some of the pasta water (see ingredients for amount), then drain the pasta in a colander, pop back into the pan, drizzle with a little olive oil and stir through to stop it sticking together.

After 10-12 mins, remove the lid from the frying pan and stir in the garlic, tomato puree, a small pinch of chilli flakes (don't add all of them, they're spicy and you can add more later) and the red vine vinegar. Increase the heat slightly and bring to the boil. Cook for 30 seconds then add the reserved pasta water for the sauce.

Add the prawns into the sauce, mix together and cook for a further 4-5 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. Taste and season with more salt and pepper if necessary. Add some more chilli flakes here if you like a little more heat.

Once the prawns are cooked, mix the drained spaghetti into the sauce and add a splash of the water if it looks a little dry. Toss everything together well then remove from the heat. Mix the chives into the pasta then divide between your bowls. Enjoy!