Rinse the prawns and pat dry. Add to a bowl and toss with salt, pepper and cayenne pepper. Set aside.

Finely chop the garlic (or use a garlic crusher). Set aside.

Chop tomatoes in half and set aside.

Bring a large pan of salted water to the boil. Add the spaghetti.

Heat 1 tablespoon of olive oil in a large frying pan. Add the prawns and sear on each side until pink through and lightly browned (around 1-2 minutes each side should be enough). Remove from the pan and set aside.

Lower the heat and add the remaining 5 tablespoons of olive oil. Toss in the garlic and cook gently, stirring often, until it is a light golden brown colour.

Stir in the tomatoes and the chilli flakes and cook for two more minutes to allow the tomatoes to soften.

As soon as the spaghetti is cooked, drain and add to the pan. Give it a quick stir to coat the spaghetti.

Now add the prawns and the rocket to the pan and squeeze over the lemon juice. Stir to mix until the spaghetti is well coated in olive oil.

Serve with a sprinkling of freshly ground black pepper.