1. Let the frozen prawns thaw fully. Then peel them and remove the heads. Don't throw them away: we'll make a bisque sauce with it. Rinse the prawns and then let them drain.

2. Then add the scales and prawn heads, bay leaf, bouillon and olive oil to a non-stick pan. Season with some pepper.

3. Place this over medium heat until the oil is hot. Then stir fry the ingredients for 4 minutes. Add the chopped garlic and a cup (240 ml) of water.

4. Stir and bring it to a boil. Lower the heat and simmer the broth for 8 minutes. Then take the pan off the heat and let the broth cool down. Place a large pan with salted water over high heat. Cook the spaghetti until tender.

5. Then pour the cold prawn broth in a blender.

6. Blend into a coarse puree. Wipe the pan clean and place a sieve in it. Pour the blended prawns in it and let it drain. Squeeze the mixture well to get all the juices out.

7. Then discard the pulp. Reheat the prawn sauce over medium heat and add the prawns.

8. Simmer the prawns in the sauce for 5 minutes until cooked through. Then check the seasoning and add extra pepper or crumbled bouillon. Add the chopped parsley to the pan.

9. Drain the cooked spaghetti and add it back to the pan. Then pour in the prawn sauce and prawns.

10. Stir well. Then scoop the spaghetti and prawns onto plates and serve hot.