Boil the prawns for 7 minutes in 2 lt of water, half of the wine, the bay leaf, some lemon peel and salt. Finely chop the shallot and slightly fry it in a pan. Add the prawns, the pine kernels, the remainder of the wine, salt and pepper. Cook for 5 minutes, and then add some chopped basil. Cook spaghetti, drain them and dress them with the prawn sauce.