Gently heat the butter and one tablespoon of olive oil in a wide frying pan over medium heat.

Tumble in the cherry tomatoes and let them cook in the butter for 5-6 minutes until softened and jammy. They may start to spit a little, so pop a lid over the pan and give them a shake every now and then.

Meanwhile, cook the pasta in salted, boiling water until al dente - about 8-10 minutes.

Add the garlic and chilli flakes to the tomatoes, stir to combine in with the tomatoes, and cook for 1 minute until fragrant.

Increase the heat to medium-high. Add the tomato puree and fry for 2–3 minutes until it darkens in colour and smells slightly caramelised. Pour in the white wine and let it reduce for 2–3 minutes.

Pour in the chickpeas with their liquid, give everything a stir and simmer for a couple of minutes to warm the chickpeas through. Then, turn the heat down to low. Pour in the cream and stir until smooth and well combined and looking luxuriously silky. Give it a taste, adding a pinch of sugar or honey to balance the acidity of the tomatoes, if you like.

Nestle prawns into the sauce and cook gently for 2-3 minutes, turning once, until just pink and cooked through.

Drain the pasta and add it to the sauce, with a splash of the pasta water, if needed. Toss well to coat. Stir through parmesan, lots of cracked black pepper, and salt to taste. Finish with a squeeze of lemon juice and a grating of the zest for some brightness.

Top with parsley, extra parmesan and finish with a few more cracks of black pepper.