Bring a large pot of water to the boil and season with a decent amount of salt.

Finely slice the parsley stems and set aside then roughly chop the leaves and separate to add to the pasta at the end.

Place the pasta in the boiling water and cook according to packet timings.

Meanwhile place a large frying pan over a medium/high heat and add the olive oil, garlic, sliced parsley stalks, chili and sauté for 1 minute, until fragrant, then add the tomatoes, a good pinch of salt and using a microplane, the zest of 1 lemon.

Cook this for 2 minutes, stirring often then add the prawns and continue to cook, stirring evenly for another 2 minutes until the prawns are becoming cooked and opaque and the tomatoes are bursting. Remove from the heat if ready before the pasta.

When the pasta is ready, drain, reserving ½ cup of the cooking water. Add the pasta to the frying pan, over the heat, along with 2/3 of the Taramasalata, reserved cooking water and 2/3 of the flat leaf parsley.

Fold this through the pasta with tongs to create a silky thick sauce that clings to the pasta.

Season to taste with salt and black pepper and serve straight away topped with the remaining Taramasalata, parsley and the lemon to squeeze over.