1. The sauce and prawns will cook fast, especially if everything is prepped before you start cooking; I'd suggest boiling your spaghetti and keeping it aside.
2. Heat up the oil in a deep pan on medium heat for a few seconds before adding 1/2 Tbsp of the freshly minced garlic.
3. Braise for about a minute; once the garlic starts to soften and caramelize, add in your red chili paste and keep stirring as it cooks for another minute.
4. Next, stir into the chili garlic paste a few saffron strands.
5. Quickly add in the tomato puree and grated tomato, stirring it in, and leave it to simmer on a medium temperature for 1 - 2 minutes. 
6. Once it starts to bubble, add in the tomato paste, followed up by the other 1/2 Tbsp of the freshly crushed garlic.
7. Leave the sauce to simmer for another 1 - 2 minutes before adding in the prawns and mixing them into the sauce, followed by 1/4 cup of water and basil.
8. Let the prawns cook for 5 - 10 minutes on a medium temperature (be careful to not overcook the prawns); your sauce will thicken up.
9. When your prawns are cooked, add in your boiled spaghetti, mix it all together with the sauce and prawns, let it cook for another couple of seconds, so all the flavours fuse together. 
10. Finally, garnish with fresh basil (or dry basil), serve with croutons and lemon wedges.

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- PRAWNS CURRY RECIPE -

1. First start of by mixing in a bowl the following ingredients which you will keep aside (needed in step 3); Yogurt, Lemon Juice, Fresh Tomato Pureé, Tomato Paste, Turmeric, Grated Coconut, Crushed Garlic, Red Chilli, Red Chilli Powder, Crushed Cumin, Ground Coriander Seeds, Gharam Masala and Salt. 
2. Braise your prawns/shrimp in a pan with your garlic slivers and 1 Tb of oil. Once the turn to a FLUSH OF PINK remove from the heat.
3. Now fry your grated onions with the rest of the oil in a pot till golden.
4. Once the turn golden add the spices you mixed in the first step with a bit of water and leave this to simmer on it's own for 2 - 3 minutes. 
5. Remove the pot of the heat, add in your prawns/shrimp and mix them into the masalas/spices. Put aside and leave to marinate for an hour.
6. 10 - 15 minutes before serving put the pot back on the heat and bring to a simmer. You may add some water if you do not want it to be so dry but not to much, it has to be thick. 
7. While it is simmering add your slit green chillies and curry leaves into the pot. 
8. Serve hot with your spicy rice, the recipe is just below. 

• Please note the spice riced was my estimations so feel free to alter it to your preference. 

1. Add all the ingredients except the rice and cook with a bit of water till there is non left. I would say around 1/2 cup of water will do. 
2. Now add your washed rice to the pot and enough water to cook the rice with the ingredients in as well. 
3. Serve with sprigs of spring onions to enhance the aroma of the spicy rice.