Put the tagliatelle on to cook according to packet instructions in a large pan of boiling water.

Finely chop the garlic, chilli and parsley stalks and add to a saute pan with the olive oil. Cook on a low heat for 2-3 minutes until fragrant – you don’t want the garlic to colour.

Add the prawns, cook for a further 2 minutes then tip in the white wine. Boil down for another minute or so, then season with salt and pepper.

Drain the tagliatelle and toss with the sauce and chopped parsley leaves. Done!