Put a large saucepan of water on to boil for the pasta. When it starts boiling, add salt and bring to the boil again.
If the prawns are fresh, wash them well, remove the heads, veins and shell, leaving just the tail. (you can also use frozen prawns, preferably still with the tail. In this case just remove most of the shell)
Chop the basil, parsley, celery, almonds and garlic finely. I used a food processor for the celery, almonds and garlic.
But the mixture into a frying pan or skillet with the olive oil. Mix together and cook for 1-2 minutes.
Add the prawns and cook for another 2-3 minutes. Add salt and pepper to taste. (I didn't add salt as the bottarga is quite salty)
Add the white wine and turn up the heat until the alcohol evaporates, then turn the heat off as soon as the prawns are cooked.
Cook the pasta al dente in the boiling salted water. When the pasta is ready, save a cup of the cooking water and drain.
Reheat the prawns with some of the pasta cooking water. Add the pasta and mix everything together well. If the sauce seems dry, add more pasta cooking water.
Serve immediately with a generous sprinkling of bottarga.