Spaghetti ala gambetta

This is a glamorous meal that is deceptively simple to cook though you need to plan ahead.

1. Peel the prawns (the larger the prawns, the better). Retain the shells to make the stock. Marinade the peeled prawns in garlic and olive oil. Put in fridge.
2. Make fresh fish stock by boiling together fish bones and prawn shells with a chopped onion, two chopped tomatoes and one head of chopped garlic. Add a red chilli if you like a kick to the dish.
3. Thirty minutes before serving, add a glass of white wine to the stock.
4. Add chopped parsley and spring onions to the stock.
5. Cook spaghetti in a large pan of salted boiling water.
6. Saute the marinated prawns in olive oil.
7. Drain the cooked spaghetti. Pour the stock over the spaghetti. Arranged the cook prawns on the bed of spaghetti. Season to taste. Serve with the white wine.