Tiger Prawns
Panchetta
Tin tomoatoes
Garlic clove
Onion
Basil 2 tbsp
1 teaspoon olive oil
Pepper and Salt

Wrap the prawn in the panchetta and fry in a non stick pan / pot
When ready remove from the pot
Add the finely chopped onions and grated garlic and cook on a low heat until soft, but not coloured
Add the tin of tomoatoes and simmer for approx 10 mins
Cook the pasta according to the packet
Add the cooked prawns and increase the heat Med - High to warm them through about 5 mins
Add the basil
Drop the pasta into the sauce and prawns and coat it
Serve with some garlic bread and a chilled Pinot Gricio