Start the pasta water: Fill a large pot with water, add a generous tablespoon of salt, and bring it to a rolling boil. The water should taste like the sea — this is the only chance to season the pasta from the inside. Once boiling, add your pasta and cook it according to the packet instructions until it is al dente. About 2 minutes before the pasta is finished, scoop out 250ml of the starchy, cloudy water and set it aside. Drain the pasta in a colander, but do not rinse it; we want that starch to help the sauce stick.

Season and sear the prawns: While the pasta boils, pat the prawns dry with kitchen paper. In a large frying pan, heat the olive oil over a high heat until it shimmers and a single water droplet sizzles on contact. Add the prawns in a single layer — you should hear a loud, immediate sizzle. Cook for 90 seconds on one side until the bottoms turn a deep coral pink and a caramelised edge forms. Flip each prawn and cook for another 60 seconds. They should feel firm to the touch and smell sweet and briny. Remove the prawns to a plate and set aside.

Build the fragrant base: Reduce the heat to medium. In the same pan, add the minced garlic and the chopped sun-dried tomatoes. Stir constantly for about 30 seconds until the garlic releases its nutty aroma and the tomatoes begin to soften. The oil will take on a reddish hue from the tomatoes. Sprinkle in the dried oregano and smoked paprika, stirring for another 15 seconds until the spices are fragrant.

Create the creamy sauce: Pour the double cream into the pan, stirring to combine it with the tomato and garlic mixture. The sauce will look thin at this point, but do not worry. Add 120ml of the reserved pasta water and bring the sauce to a gentle simmer. You should see small bubbles breaking the surface, not a violent boil. Let it cook for 2 minutes; the sauce will thicken slightly and turn a warm, speckled orange colour.

Melt in the Parmesan: Remove the pan from the heat. Add the grated Parmesan cheese in a steady stream, stirring continuously. The sauce will transform from a thin liquid into a glossy, smooth emulsion that coats the back of a spoon. If it looks too thick, add another tablespoon of reserved pasta water to loosen it.

Wilt the spinach and combine: Return the pan to low heat and add the fresh spinach leaves. Stir gently for 1 to 2 minutes. You will see the spinach leaves collapse and turn a vivid, dark green as they release their moisture. The volume will reduce dramatically. At this point, add the drained pasta and the cooked prawns back into the pan. Toss everything together using tongs for about 45 seconds until every strand of pasta is slick with sauce and the prawns are warmed through.

Finish and rest: Taste the pasta and adjust the seasoning with black pepper and a pinch of salt if needed. Let the pan sit off the heat for 2 minutes before serving. This brief rest allows the sauce to cling even more tightly to the pasta. Serve immediately, garnished with torn basil leaves if you like.