Peel and finely slice the garlic, then trim and slice the fennel. Pick and roughly chop the parsley leaves, and roughly chop the stalks.
Heat a good lug of oil in a saucepan and gently fry the garlic till golden.
Add the fennel and parsley stalks, then reduce the heat to low and sauté for 10 minutes, or until softened but not coloured.
Halve half the tomatoes, leaving the rest whole, then add to the pan with the wine. Bring to the boil, then simmer for 5 to 10 minutes, or until thickened. If it’s too thick, add a splash of water.
Peel the prawns, leaving the tails on, then butterfly them by cutting along the back of each one and opening them out like a book.
Add to the pan and cook for 4 minutes, or until they’re cooked and pink.
Stir through parsley leaves and season. Serve with lemon wedges and nice bread.
