Shell 600 g of scampi, keeping the tails on one side. In a pan brown 1 onion, 1 garlic clove, 2 sprigs of basil and parsley in 3 spoons of olive oil. Add the heads of the scampi, crush well, add a glass of white wine, leave to evaporate, cover with water, season with salt and pepper and leave to reduce by two thirds. Strain the broth obtained and add it to 250 g of tomato sauce and reduce further if necessary. In a pan sauté the tails of the scampi quickly in a little oil, season with salt and freshly ground pepper, a spoon of chopped parsley and add to the tomato sauce. In the meantime, bring a saucepan of salted water to the boil and cook 400 g of spaghetti according to the instructions on the packet. Serve with the scampi sauce and add a drizzle of olive oil.