Put fettucini (or other ribbon pasta of your choice) on to boil according to the packet directions. Peel and cut
asparagus spears into 3-4 cm lengths and parboil for about 5 minutes. Sauté a finely chopped shallot or two and
a crushed clove of garlic for a few minutes, then add raw shelled prawns (or shrimp) and stir fry for a few minutes.
Add halved cherry tomatoes and a glass of dry white wine, season well with sea salt and freshly ground black pepper
and simmer for a few minutes, to boil off the alcohol. Stir in the blanched asparagus, together with the drained pasta,
and mix well together, adding a few torn basil leaves before serving in warm bowls.