Seafood Pasta

1 Preheat the oven to 140C/275F/Gas mark 1. 2 Peel the prawns and remove the heads, but do not discard them. Then butterfly the prawns by cutting vertically along the spines. Clean out the brown waste. 3 Season the vine tomatoes, then put them on a baking tray and into the oven for up to 1 hours until dried. 4 Heat a little olive oil in a pan and fry the heads and shells of the prawns. A red colour will seep from the shells. 5 Add the plum tomato, fennel and olive oil and allow to simmer for 5 minutes. Remove from the heat and crush the shells and heads into the oil with a potato masher. 6 Leave the mixture to infuse in a warm area in the kitchen for 20 minutes. 7 Strain the oil through a conical strainer/ sieve. The sediment should come through but not the bits of shell. Youll be left with a delicious shellfood oil, which can be stored in a lidded jar in the fridge and used over the next couple of days. 8 Cook the pasta according to the instructions on the packet, drain and add 4/6 tbsp of the shellfish oil. 9 Fry the prawns lightly in a little olive oil for 2 minutes, until fully (but not over-) cooked. 10 Add the prawns, oven-dried tomatoes, chervil, tarragon and chives to the pasta. Finally, add the chilli and serve immediately.