Creamy White Wine, Prawn and Chilli Spaghetti

a) Pour the boiled water into a large saucepan with ½ tsp salt on high heat.

b) Add the spaghetti and bring back to the boil. Cook until tender, 8 mins. 

c) Once cooked, drain in a colander and pop back in the pan. 

d) Drizzle with oil and stir through to stop it sticking together.

a) While the spaghetti cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the leek to the pan and season with salt and pepper.

c) Cook until the leek has softened, 5-6 mins. Stir occasionally.

d) When the leek as 2-3 mins left, add the prawns to the pan and fry. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Add the garlic, tomato puree and half the chilli flakes (add less if you'd prefer things milder) and fry for 30 secs.

b) Stir in the water for the sauce (see pantry for amount) and white wine stock powder. Bring to the boil, then lower the heat so the sauce simmers gently. 

c) Cook until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Once the prawns are cooked, stir in the creme fraiche, peas and Italian style cheese. 

b) Bring to the boil, then remove from the heat. Stir in the cooked spaghetti. 

c) Season with salt and pepper and add a splash of water if the sauce is a little too thick.