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350g dried spaghetti
450g small vine-ripened tomatoes, skinned
2 tbsp olive oil
3 fat garlic cloves, finely chopped
2 medium-hot red chillies, deseeded and finely chopped
1 bunch spring onions, trimmed and thinly sliced
450g cooked and peeled king prawns
20g fresh flatleaf parsley leaves, chopped
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1st Keep
 Batina
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