Garlic oil: put the oil and garlic cloves in a vacuum bag.
Oven steam at 63°C for 20 minutes.
Lemongrass: wash, cut the lemongrass into pieces and infuse it with the shellfish stock.
Squash blossoms: clean and wash the squash blossoms and set aside the petals.
Fry half in the extra virgin olive oil. Once fried, dry off any excess oil and set aside with the other half left uncooked.
Scampi: wash and peel the prawns, carefully deveining them.
Set them aside.
Sear the scampi with extra virgin olive oil and then add some of the shellfish stock; remove the scampi and cook the spaghetti in the broth flavoured with the lemongrass.
Drain the pasta 3 minutes before the total cooking time and stir in the oil, Espelette pepper, the lime and salt.
Serve the pasta in the dishes and garnish with the scampi, the melissa leaves and the squash blossoms, both fried and uncooked.