Cut the garlic into thin slices and the chilli into rings. Remove the stalk and seeds from the pepper and dice.
Squeeze the lemon. Cook the spaghetti in salted water until al dente according to the packet instructions. Heat the oil in a large pan and briefly fry the prawns over a high heat. Add the garlic, chilli and paprika and fry briefly. Briefly fry the tomato purée and deglaze with white wine and allow to boil. Add the cream and olives. Simmer everything over a medium heat for 4 minutes and then flavour with lemon juice, salt and pepper. Drain the spaghetti and mix into the prawn mixture while still dripping wet. Serve sprinkled with parsley.