Put the oil, shallots and a good grind
of pepper in a large, cold frying pan.
Place over a low heat and slowly cook for
10 mins, stirring regularly, until softened.
Add the chorizo to the shallots, turn up
the heat (but not too much) and colour
a little. When the orange oil is released
into the pan, add the tomatoes and a
good pinch of salt. Stir over a medium
heat – the tomatoes should literally melt
in about 10 mins. If the sauce is not
bubbling, turn up the heat a little.
Add 100ml water and bring to the boil.
Gently simmer for a few mins more.
Meanwhile, cook the pasta. Add the
prawns to the sauce, bring back to the
boil and cook for 1 min until the prawns
change colour. Drain the pasta and stir
into the sauce with the spring onion
whites. Cook and stir for 1 min. Serve
sprinkled with the spring onion greens.