Bring a large pot of salted water to a rolling boil. Add a glug of Olive Oil and a pinch of salt and cook the pasta until al dente. Very importantly, just before the pasta is ready, remove ½ cup of pasta water. Place in a jug, add a pinch of saffron strands (if using) and 1 tsp Vegetable Stock. Stir and set aside.

Cut half of the rosa tomatoes in half and set aside

Drizzle the prawns with olive oil and heat a large frying pan over high heat. Add the prawns and season with Salt. Flash fry until pink and golden on the outside, but not necessarily cooked on the inside as you will continue cooking them later. Flambé with a generous splash of sherry and allow the sherry to cook off a bit. Remove the prawns from the pan and set them aside.

Heat some more oil in the pan, add the shallots and fry until golden. Add the garlic and chilli and allow to cook for another minute or two. Add the whole and halved tomatoes, stir and cook for a further few minutes. Add the prawns back to the pan and stir to coat everything. Pour in the saffron vegetable stock and simmer until the prawns are cooked through and the sauce has emulsified.

Serve with the cooked pasta, a sprinkling of Italian parsley, and shavings of parmesan.