400 g fresh fettuccine
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, crushed
400 g tomatoes, seeded and chopped
1/4 cup (60 ml) white wine
300 ml cream
1 kg raw medium prawns, peeled, deveined and tails intact
1/2 cup (15 g) loosely packed roughly chopped fresh basil

Cook the fettuccine in a large saucepan of rapidly boiling salted water until al dente. Drain, then return to the pan.
Heat the oil in a large frying pan over medium—high heat and cook the onion and garlic, stirring, for 4—5 minutes, or until the onion is soft. Add the tomato and wine and cook for 3 minutes before adding the cream. Bring to the boil, then reduce the heat to medium—low and simmer for 5 minutes, or until it slightly thickens. Stir in the prawns, then simmer for 3—4 minutes, or until the prawns turn pink and are curled and cooked through. Toss with the pasta, gently stir in the basil, season and serve immediately.