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Bring a large pot of salted water to the boil. Meanwhile, heat the olive oil in a large saucepan over medium heat before adding the spring onion, chilli and parsley stalks and cook for 1 minute.
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Add the garlic and prawn meat and cook, stirring for 1 minute.
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Toss in the cherry tomatoes, then deglaze the pan with the wine, scraping up any bits caught on the base, and cook for 2 minutes or until the alcohol has evaporated. Remove from the heat. Taste for season and adjust to your liking.
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Drop the tubular spaghetti into the boiling water, stir well and cook until perfectly Al dente. Heat up the prawn sauce.
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Lift the pasta out of the water with tongs and drop into the sauce, dragging along some pasta cooking water. Toss well to encourage the flavours to mingle.
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Sprinkle with chopped parsley and enjoy with family and friends!
