Remove the prawn heads and shells, leaving the tail intact. Remove the poo shoots from the prawns and discard them. Place the prawn meat in the refrigerator until ready to use.
Heat the olive oil in a frypan. Add the shells and prawn heads and fry on medium/high heat until they turn bright red and become fragrant. Reduce the heat to the lowest setting and allow the shells to infuse the oil for 20 minutes.
Use a sieve to strain the oil. Discard the shells and pour the oil back into the fry pan.
Add the garlic and chilli and cook for a minute over medium/high heat. Add the prawns and cook for 30 seconds on each side. Add the tomato and the wine. Simmer for a few minutes (but not too long as you don’t want the prawns to be overcooked).
Meanwhile cook the pasta according to the packet’s instructions. Reserve ¼ of a cup of the cooking water. Strain the pasta and toss it through the prawns along with the reserved water. Continue to stir through the pasta until the sauce is silky and slightly thickened. Serve and eat straight away.