Cook the Tagliatelle Melissa in a man of boiling water with the vegetable cube as per instructions on packet. The Tagliatelle Melissa should be cooked "Al Dente". When cooked strain and add a little olive oil to Tagliatelle Melissa to avoid from sticking and leave to cool. In a sausepan heat the ollive oil and saute the prawns, onion and garlic. Add all the peppers and saute for another 1-2 minutes. Add the vodka and allow to flame (this should go out after 30 seconds) and add wine. When wine has reduce add the fresh cream, salt and pepper and leave the sause simmer and thicken (on a low heat). When the sause is ready add the Tagliatelle Melissa, the finely chopped parsley and toss well (mix well) and serve.