Directions

• Take the first prawn and using a pair of scissors, cut the long antennae and legs off. Make a cut along the shell under the tail, and in the middle of the top, always lenghtwise. Using a toothpick, pick out the black string of intestines, Repeat with the other prawns.
• Bring a large pot of water to a boil and add a handful of coarse salt once the boil is reached.
• Also place a medium frying pan on a medium heat and pour the olive oil and garlic cloves. Sizzle for a couple of minutes to infuse the oil, then remove once golden.
• Add the tomato sauce and a tbsp of water from the saucepan and cook the tomato for five minutes, until it starts thickening. Add the prawns and chilli according to personal taste, lower the heat a little and cover with a lid.
• Add the bigoli or spaghetti to the boiling water and cook according to pack suggested time. Stir from time to time.
• After a couple of minutes, flip the prawn, cover again and leave to cook for another couple of minutes. Remove the lid and using a wooden spoon, slightly press and squash the heads of the prawns to release the juices and flavour into the sauce. Give another good stir and season to taste.
• Once the sauce has a thick consistency, remove from the heat to prevent it to dry too much and to overcook the prawns. In case the sauce needs a bit more reducing, remove the prawns and set them aside to keep warm.
• When cooked, drain the pasta and add it to the frying pan with the sauce. add a drizzle of olive oil and toss to coat the spaghetti in the sauce. Break the basil leaves with your hands, add to the pasta and toss again.
• Plate the spaghetti turning them around in a ladle to keep a nice shape, top with equal prawns per person and serve straight away.