Method

• 1.
  Heat 2 tbs oil in a medium saucepan that has a lid over medium heat. Cook the anchovies, capers, chilli flakes and half the garlic for 2-3 minutes, stirring, until starting to golden. Add tomatoes and stir to combine. Simmer, covered, for 10 minutes for flavours to combine and intensify.
• 2.
  Meanwhile, bring a large saucepan of salted water to the boil. Add frozen prawns and cook for 45 seconds, or until just starting to turn light pink. Using a slotted spoon, transfer prawns to a bowl. Bring water back to the boil and add pasta. Cook according to packet instructions, until al dente. Drain pasta and return to pan.
• 3.
  Heat remaining 1 tbs oil in a medium frypan over high heat. Add prawns and season with salt flakes and freshly ground black pepper. Cook for 3 minutes, or until golden, then add remaining garlic and cook, tossing, for 1 minute, making sure garlic doesn’t burn.
• 4.
  Add sauce, olives and a few prawns to pasta and toss to combine. Divide pasta between bowls and top with remaining garlic prawns. Serve with a little sprinkle of extra chilli flakes and lemon wedges alongside.