Clean, peel and devein prawns and set aside in the fridge.
In a saucepan on low heat, pour in the crushed tomatoes.
Add the wine and dried ingredients, and simmer long enough for the native herbs to hydrate. A good ten minutes is usually enough for the sauce to reduce its moisture before stirring through the honey.
In a separate saucepan, boil salted water to cook the pasta fettuccine al dente.
Remove prawns from the fridge. Chop the 2 large fresh tomatoes, add parsley, then prawns to a saucepan and simmer for a few minutes until cooked. Remove from heat.
Drain the pasta and allow any moisture to steam off, then fold through the sauce.
Serve immediately with grated cheese and a sprinkle of lemon myrtle.