Thaw best quality prawns in the refrigerator overnight or, even better, peel them freshly caught and set aside. Cut the garlic into fine cubes and stir in 2 tablespoons of the best olive oil in a pan. Cut the chilli into fine rings, dice a little ginger to taste and also add.
When everything is a little sweaty add the prawns and fry both sides briefly, then keep warm. The prawns should not be fried, but should still be juicy. In the pan where the prawns were, add the halved cherry tomatoes, deglaze with half a glass of white wine and add some pasta water.
Bring the water to the boil, add the salts and spaghetti. Best before step 2 🙂
Cover and let simmer for a while. Then add the spaghetti and toss. When a little sauce has been consumed, add the prawns kept warm and toss again.
Season with salt (just a little) and pepper and, depending on your taste and preference, serve with chopped parsley or, even better, coriander