Put a Large Saucepan of water with a pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Pick the parsley leaves from their stalks and finely chop (discard the stalks). Chop the prawns into small 1cm chunks and the vine tomato into 2cm cubes.

Cook the spaghetti in your pan of boiling water for 11 mins or until ‘al dente’. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When you drain the pasta, keep a little of the water in case you need it to loosen the sauce.

Meanwhile, heat a little olive oil in a frying pan on medium-high heat. Add the garlic and chilli flakes. Cook for 30 seconds. TIP: Some like it hot but if you don't that's fine, just go easy on the chilli flakes!

Add the chorizo to the pan. Cook for 2 mins. Then add the prawns. Cook for a further 2 mins.

Tip in the passata. Let the mixture simmer on medium heat for 5 mins. Add the fresh tomato. Cook for another minute. Season with a pinch of salt and plenty of black pepper. TIP: The prawns are cooked when pink on the outside and opaque all the way through

Drain the pasta in a colander then tip it into the pan with the sauce. TIP: If the sauce is too thick at this point, loosen it up with a splash of the pasta water. Sprinkle over the parsley and toss everything together. Divide between bowls and ENJOY!