Shell the shrimp and remove the dark strip inside them with a toothpick.
Put the heads and shells in a frying pan with garlic and half of the chili pepper, and cook with the wine and a little olive oil. Add a litre of water and let it boil down to half its volume.
Chop the remaining garlic and heat it in a frying pan with the olive oil and chili pepper.
Now add the tails to the frying pan, and cook until they start to fry and the shrimp turn white.
In the meantime, boil the water for the pasta, add salt, and cook the spaghetti (preferably size no.5) for five minutes. Drain the spaghetti and add to the sauce in the frying pan.
Serve topped with chopped parsley.
Wine pairing: Curtefranca Convento SS. Annunciata