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Make the spicy prawn oil - Heat a non-stick frying pan over a medium heat. Add in the oil and prawn shells and fry for 8-10 minutes, or until the oil is fragrant and the shells have changed colour. Add in half the onion, fennel seeds, carrot, salt and chilli. Cook on a gentle heat for a further 8-10 minutes to infuse the oil. Allow to cool and drain the oil into a sterilised jar.
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In a pot of boiling salted water, cook the spaghetti as per packet instructions. Drain and reserve ½ cup of the cooking water.
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Heat a large frying pan over a medium/high heat. Add in 2-3 tablespoons of the spicy prawn oil, garlic and the remaining onion. Cook for 2 minutes before adding in the tomatoes and toss through to soften slightly. Add in the prawns and cook them for 1 minute.
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Add the spaghetti and basil to the prawn and tomato mixture and toss through with a little of the pasta cooking water to coat the pasta.
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Divide the pasta into bowls and serve with extra spicy prawn oil, grated parmesan and cracked black pepper.
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Enjoy with family and friends.
