Bring a large saucepan to a moderate heat, add the olive oil, then the finely diced red onion and sweat for 2-3 minutes until softened.
Add the grated garlic, lemon zest, red chilli, and vine-ripened tomatoes (if using) and cook for a further 3-4 minutes.
Pour in the tin of tomatoes, stir thoroughly, season with freshly milled black pepper and Maldon sea salt flakes, and warm through, stirring occasionally.
Whilst the sauce is cooking, carefully run a small sharp knife along the back of each raw tiger prawn (this will fan them out)
Add the raw tiger prawns to the stir, cover with lid and simmer for around 5 minutes, or until the prawns are firm and cooked through then lower the heat.
Bring a large pan of slightly salted water to the boil, add the cuttlefish ink fettuccine, and boil for 2-3 minutes.
Using a pasta spoon, transfer the fettuccine pasta to the sauce, plus half a cup of pasta water and stir thoroughly. Add the fresh chopped parsley, stir through and transfer to warmed pasta plates. Enjoy.