Pre-heat oven to 220°c. In an oven proof dish, toss the Piccolo tomatoes with smoked rapeseed oil (or an alternative oil) and whole garlic cloves. Add to oven for 15 minutes.
While the tomatoes are in the oven, chop chorizo into small cubes and fry in a medium sized frying pan until golden. Add chopped garlic and continue frying until lightly browned.
Once the tomatoes are finished in the oven, transfer them to the pan with the chorizo and garlic. Add chopped fresh chilli and then leave to simmer for 10 minutes.
Add spaghetti to boiling salted water and cook for 8-12 minutes depending on your preference.
Add the prawns, cooking very briefly for about 1-2 minutes each side.
Drain the pasta and transfer to the pan with the tomato sauce. Stir to coat the pasta in the sauce and serve garnished with Parmesan.