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vogette
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In a large frying pan, warm the olive oil over a low-medium heat. Add the fresh and dried chilli, oregano, tomatoes, garlic and a pinch of salt. Cook for 8-10 minutes, stirring often, until the tomatoes are bursting and the garlic is just starting to caramelise.
Increase the heat to high and add the prawn meat. Cook for 2-3 minutes or until the prawns are opaque and well-coated in the tomato sauce.
Add the vermouth and, when the sauce comes back to a simmer, add the butter and stir well to emulsify. Remove any woody oregano stems.
Meanwhile, cook the pasta in a large saucepan of salted boiling water for 1-2 minutes less than the packet instructions. Drain, reserving 250ml of the water, and add the pasta directly to the sauce.
Add a little of the pasta water to the pan to help create a luscious sauce (you may not need all of it) and continue to cook the pasta in the sauce until al dente. Add more water as needed as the pasta finishes cooking in the sauce.
Stir through the parsley and season to taste. Serve with an extra drizzle of olive oil.