take the heads and shells of the prawns

heat the olive oil in a large frying pan and add the prawn heads and shells with the shallot, garlic and chilli

when the shells start to colour add the fond, the white wine and ½ a cup of water

simmer until the shells and the heads are nice and red and then pass through a sieve

discard the solids and save the stock

add the tinned tomatoes to the pan with the rest of the water and the marjoram and allow to simmer

now get your pasta cooking and cut the prawns in half

add the stock to the tomatoes and with two minutes to go, cook the prawns

serve with the pasta and garnish with the parsley