Spaghetti agli scampi

... or, less stylish but every bit as good: "Prawns Spaghetti".

Dead easy really: fried 1 finely sliced onion and some garlic in oil/butter combo, add prawns heads and shells and fry some more - crush them slightly to extract all the prawn essence, then half a cup of water and a good glass of dry white wine, a "bouquet garni", and let gently boil for a few minutes.

Pass the liquid to a sieve (or a "chinois" for the more advanced players), and back to the boil for the liquid to reduce a bit. Once 1/3 is gone, add some cream (liquid or solid), lemon juice for sharpness and some finely chopped parsley. Kill the heat, add a few cubes of very cold butter and whip gently until totally blended, The sauce should be smooth and silky. Add salt and white pepper to your taste (you can add 1 tsp of tomato puree, so it becomes "Aurora Sauce" - "sauce aurore" in french. As for italian, I don't know the translation!) and keep it warm. In a pan, fry for a minute a few king size prawns (with their shell - it preserves taste and moisture). Add them to the warm sauce. As for the pastas, their shapes, colors and prices are entirely up to you, as long as you cook them "al dente". And please, DO NOT add parmiggiano ever in seafood pasta. It kills the delicate taste.

And voila, Spaghetti agli scampi, as we say in Paris!

Not italian, but complement perfectly the pasta.