• 400 g (16 oz) spaghetti

• 20 medium size prawns

• 200 g (8 oz) peeled tomatoes

• a dash of white wine

• 4 garlic cloves

• 1 sprig of parsley, finely chopped

• 2 dl (6 fl oz) olive oil

• salt and pepper

 Shell the prawns, being careful not to remove the head. In a frying pan, brown the garlic with the prawns in the oil. Add a few dashes of white wine, then the peeled tomatoes. Correct the salt and moisten with a ladle of hot water. Cook for about 5 minutes over a moderate heat. Boil the spaghetti separately until "al dente", mix with the prawn sauce, pour onto the serving dish and sprinkle with parsley and pepper. Arrange the prawns on top and serve hot. 

Variation: instead of the prawns you can use two lobsters cut in half, having first gutted them and removed the sack from behind the head. Cook in the same way as for the prawns.