Wash all of the vegetables. Peel the prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black spine. Quarter the cherry tomatoes. Peel and finely chop the onion and the garlic. Pick and then chop the coriander leaves.
Cook the spaghetti to 'al dente' in a large pan of salted water. Drain and then spread the pasta on to a large dish and drizzle with olive oil.
Heat a wok, add olive oil and then sweat the onion and garlic with a pinch of salt. Add the thyme, bay leaf, cherry tomatoes, spices and the paprika. Deglaze with the white wine and the same amount in water. Reduce to half and then add the prawns to the pan.
Add the spaghetti to the pan to heat through.
Serve this dish in deep plates or soup bowls and finish with a sprinkle of fresh coriander, the whole almonds and a pinch of piment d'Espelette.
«This recipe can also be made using chilli paste rather than chilli powder.»