1. Pour 3 tablespoons of cold water in a glass or cup and then add the saffron threads (or saffron powder if using). Let the saffron soak in it until needed later. The water should turn into a bright orange color.

2. Clean the prawns. Remove the heads and peel them. Then with a sharp knife make an incision along their backs and remove the black vein inside. Rinse the cleaned prawns well and let them drain a little.

3. Fill a large and high pan with water and season with a good dash of salt. Place the pan over high heat until boiling. Then add the spaghetti and cook until tender.

4. In the meantime peel and chop the garlic. Pour a good splash of olive oil in a large non-stick pan and add the garlic.

5. Place the pan over medium-high heat until the garlic starts to sizzle in the hot oil. Then add the cleaned prawns. Season with a little pepper and salt.

6. Sear the prawns quickly on both sides for just a couple of minutes. Then pour in the soaked saffron and an extra splash of olive oil.

7. Add the dried herbs and stir. Check the seasoning. Add extra pepper or salt to taste. Drain the cooked spaghetti and add it to the saffron prawns.

8. Stir well. Scoop the spaghetti and prawns onto deep plates. Serve immediately.