1) Heat the oil in a large, heavy skillet over moderately high heat until hot but not smoking, then saute prawns, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

2) Add garlic and red chilli flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes.

3) Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the prawns to pan and cook just until heated through.

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