Prepare the sauce by dissolving the umami in 200 g water, bring to the boil and bind with the roux until the desired density is reached.
Flavour primosale with zitronia sun.
Clean the prawns, cut and season with basil oil and salt flakes.
Cook the spaghetti in plenty of salted water, drain and toss with the umami sauce.
Serve on a hot plate, topping with the primosale and the red prawns.