In a medium sized sauté pan heat oil. Add fennel and sauté for 20 seconds.
Add garlic mix and sauté until the edges of the garlic just start to turn brown.
Add prawns, pasta tomato base and sauté for 10 seconds.
Add red chilies, basil and prawn stock. Reduce in half.
Drop pasta in hot water to heat and drain thoroughly!!!
Add to pan and add salt, pepper and extra virgin olive oil. Toss to coat noodles.
Plate into a warm bowl, lift pasta out with your tongs first and arrange solid ingredients on top.
Sprinkle pasta and sides of the bowl liberally with snipped fennel frawns