For the pasta
Cook the tagliatelle in boiling water for 4 minutes. Drain, leave it to cool and set aside.
Heat the oil in a frying pan, sauté the heads of the prawns and flambé with the brandy.
Then, add the prawn tails and season with salt and pepper.
Put in the garlic, the wild mushrooms and then the pasta.
Mix all the ingredients together thoroughly and then add all the rest: the Quely Picolines, the poppy seeds and the oregano.
Assembly of the dish
Put the pasta in the centre of the plate.
Arrange the prawn heads and tails on either side and, finally, decorate with the sprigs of parsley.