To prep your prawns ensure they are clean and deveined (slice gentry down the back of the prawn and remove the vein)
Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Usually 8-10 minutes. you can cooke the sauce in the time it takes the pasta to boil.
Meanwhile, peel and finely chop the garlic.
Heat 3 good glugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli.
As the garlic begins to colour, add the prawns and sauté them for a minute.
Add the white wine, tomatoes and tomato purée, and simmer for a couple of minutes.
Grate the zest of the lemon and roughly tear the basil and rocket - put to one side
When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
Divide between 2 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.