We ate this at a restaurant in Italy 10 years ago. The waiter brought the plate to our table and put it in front of us ( The three of us ordered this dish) Then cut the bag with a pair of scissors. The steam and aroma from the juice is delicious. 4 450g pasta olive oil 180g salt free butter 4- 5 cloves of garlic, peeled and chopped 250 grams of Atlantic prawns with shells, rinse and dry 1 4 tablespoons of dry white wine with arrabiata sauce Preheat the oven to 200C/gas mark 6. Put a pot of water on top to cook pasta. Add a teaspoon of salt, then add the spaghetti and cook it for 8 minutes so it becomes a noodle. Be careful not to overcook as it will cook again. Drain the pasta and put it back in the pan. Sprinkle some olive oil on it and stir to prevent it from sticking together. Heat about 100 grams of butter in frying Pan, add garlic and fritters. When the butter starts to bubble and the oil gets hot, add the prawns and cook for a minute or two. To make the bag, tear off four rectangular silver foil or grilled parchment paper, about 50 cm long each. Divide the remaining butter into four pieces, place a small piece in the center of each piece, then drop a little bit of oil and season it with salt and pepper. Turn a portion of the spaghetti towards the center of each piece of paper, but not in the middle ( Because you have to fold the paper and make an envelope) Put 1 tablespoon of arrabiata sauce on it and then a season of cooked prawns. Fold the foil or parchment over the spaghetti, but keep it open and fold it several times on the side. Keep the package fairly flat but just tilt a little and Pour a tablespoon of wine at the opening. Close the opening ( Should do a few fold) Prevent any juice from leaking. Lay the bag flat on the baking tray ( Do not overlap them) Cook in the oven for 8 minutes. The bags swell when they cook and fill up with steam, indicating that they are ready. To serve, put a bag on each plate, carefully cut along the top with a pair of scissors, and be careful not to burn yourself from the escape steam. Open the bag, sprinkle a little parsley on it, add a little lemon and eat it.