1. Rinse the large shell-on prawns in cold water; cut the shell along the back with scissors and remove the vein, but leave the shells and heads on (they give the sauce its flavour).
2. Heat the olive oil in a wide frying pan, fry the crushed garlic for 1 minute, then add the prawns in a single layer and cook for 1-2 minutes per side until they turn red.
3. Pour in the white wine and let it bubble for 1-2 minutes to mellow its flavour; this does not make it alcohol-free.
4. Add the passata and chilli flakes, season with salt and stir in the breadcrumbs, which thicken the sauce slightly; cook for 5-6 minutes, spooning the sauce over the prawns.
5. Take off the heat and sprinkle with the finely chopped parsley.
6. Serve the prawns with the sauce and toasted bread - eat them with your hands, and do suck the tasty juices from the heads.
Tip: The breadcrumbs are the Trieste "secret": they're not for coating, but to thicken the sauce so it clings to the bread.
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