Place the plates in the oven at 100°C/212°F to keep them warm.

Combine the semolina flour, eggs, egg yolk, olive oil and a pinch of sea salt, and knead into a smooth dough.

Wrap the dough and let it rest in the fridge for 30 minutes before making the pasta sheets.

Roll the pasta on a lower-end setting for thin sheets, dust with plenty of flour, and cook until al dente.

Score an "x" at the core of the cherry tomato skin and blanch for 10 seconds in boiling water, if peeling the tomatoes.

Place the blanched tomatoes under cold water or in an ice bath.

Heat a frying pan until hot, add olive oil and the prawns.

Cook the prawns until they have a nice colour on one side, then remove immediately and place in a container.

Allow the same pan to cool, then add a bit more olive oil, the finely diced garlic clove and the small chilli(s).

Gently heat until fragrant but do not burn, being careful as it goes quickly with garlic and chillies.

Add the cherry tomatoes and stir through until slightly broken and soft.

Add a splash of white wine and reduce.

Add the stock and reduce by three quarters.

Set the sauce aside and keep warm.

Once the pasta is cooked to al dente, add it directly into the sauce.

Add the finely chopped parsley and parmesan cheese and stir through.

Divide the portions between two plates.

Garnish with a bit of parsley and parmesan cheese.