Boil the pasta in plenty of water with a clove of garlic, a bay leaf and salt. Strain well and add a dash of olive oil to stop it sticking together.
In the meantime, finely chop the onion and red pepper and gently fry in olive oil over a low heat. Add a dash of brandy and a little water. Leave to reduce.
Add the peeled and deveined king prawns and stir well until they’re almost done. Add the single cream and curry powder and keep stirring until it thickens and the prawns have taken on all the flavours.
Serve the spaghetti and pour the sauce on top. Finish off with a little chopped fresh parsley.