In a large saucepan add 3 tbsp some olive oil.

Remove the heads from the prawns, the shells including tail and legs. Place heads and shell into the saucepan. Once all the prawns have been shelled, turn on the heat to high and fry the shells in the olive oil until they change colour.

Devein the shelled prawns by running a knife lengthwise and cutting a shallow split. Remove the vein and rinse any grit under running water.

Roughly chop the peeled onion, unpeeled carrot and celery stalk. (vegetables have to washed first). Add to the prawn shells along with the fennel seeds, keep frying until the vegetables are soft than deglaze with white wine. Add one cup of tap water. Add one bay leaf, tomato paste and leave to simmer very gently for 30 minutes. Once done, strain and keep liquid. Throw away shells.

Get your pasta water ready and cook slightly less than aldente as it will finish cooking in the sauce.

Have your chopped parsley ready.

Split the chilies, scrape away any seeds and chop finely.

Chop up the anchovies and with the side of the knife puree them onto the chopping board.

Depending on the pasta you have, try and time the cooking time to match when the sauce is ready.

Place a large frying pan on high heat, add 2 tbsp olive oil, chopped chili, minced garlic cloves, anchovies and sweat. Push ingredients to the side, add a little more olive oil if needed and sear the prawns approx 30 seconds on each side, or until brown. Do not cook through. Set aside.

In the same pan, add the strained stock, reduce by half then add the cream. Season and reduce until thickened.

Return the prawns to the pan, drain and add the pasta into the sauce. A little pasta water is fine. Cook 30 seconds, turn off heat and add the chopped parsley. Mix well and serve immediately