Put a large pan of salted water on to boil.
Scoop the middle out of the preserved lemon and discard. Dice the peel.
Roll the sage leaves up and cut them crossways into small strips.
Wash the celery and finely slice.
Finely dice the red chilli.
Quarter the cherry tomatoes.
Peel the prawns and remove the black spine using the tip of a sharp knife.
Cook the penne in the boiling water until "al dente". Once cooked, strain and rinse with cold water.
Heat a frying pan, add a little olive oil and then add the prawns. Season with salt. Add the preserved lemon and the celery. Cook for about two minutes. Then add the sage, tarragon the tomato, chilli and the sundried tomato paste. Finally add the penne and heat it all through.
Serve the dish in a deep plate and sprinkle parmesan shavings over the top. Serve immediately.
«If you prefer your pasta a little softer than 'al dente', simply cook it in the boiling water for a little longer.»