We peel the prawns and put both the heads and the skins in a saucepan with a couple of tablespoons of olive oil. Cook over medium heat while we crush heads of the prawns with a slotted spoon so that they release all their juice.
When the shells are pink, we incorporate the brandy and we let it shrink almost completely.
Then, we add a glass of water, cover and cook for 15 minutes. We strain the skins and heads to obtain a concentrated prawn broth that we reserve.
We cook the spaghetti in a saucepan with water and salt, following the manufacturer's instructions. Once done, drain and reserve.
While the pasta is cooking, we mince the garlic finely and the chilli and we reserve.
Heat 3 tablespoons of olive oil in a frying pan over medium heat. We add the prawns and when they are pink and slightly golden, we take them out.
We incorporate the spaghetti to the pan and mix so that they are well impregnated with the sauce. If necessary, add a little more broth so that they do not dry out.
Before serving, we add the prawns.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/espaguetis-con-langostinos-al-ajillo/