Roasted Tomato Prawn Spaghetti

Ingredients

• ·400 g spaghetti
• ·20 prawns, peeled (heads and shells reserved for stock)
• ·400 g canned whole tomatoes
• ·1 shallot, finely sliced
• ·3 garlic cloves, thinly sliced
• ·2 small carrots, roughly chopped
• ·2 tbsp extra virgin olive oil, plus extra for prawns
• ·1/2 cup rosé or dry white wine
• ·400 ml prawn stock
• ·1 tbsp butter
• ·1/3 cup parsley, finely chopped
• ·Cooking salt
• ·PRAWN STOCK: 20 prawn heads and shells
• ·PRAWN STOCK: 1 litre water
• ·PRAWN STOCK: 2 tbsp extra virgin olive oil
• ·PRAWN STOCK: 1 shallot, roughly chopped
• ·PRAWN STOCK: 1 celery stalk, roughly chopped
• ·PRAWN STOCK: 20 saffron strands