Clean the scampi and remove the meat, keeping the rest of the scampi to one side.
Sweat the spring onion and shallot with a little oil in a saucepan.
Add the halved cherry tomatoes, and the lemongrass, bay leaf and the rest of the scampi minus the meat.
Sauté for a few minutes, pour over the wine, let it reduce, add a ladle of water and cook for 15 minutes over a medium heat.
Strain, save the broth and reduce the amount of liquid by one third.
Separate the liquid into two parts.
Blanch the chervil in boiling water, then cool it and add it to the first scampi broth, mix it in a blender and make an emulsion with the oil (it should become a kind of runny purée), and salt to taste.
Chop the chilli pepper, add a touch of garlic, and add them to the second liquid.
Cook the spaghetti until it's al dente.
Finish cooking it in the scampi and chilli broth.
Mix in a little pecorino and olive oil straight from the bottle.
Finish off the dish with the raw scampi minced with a knife, like a tartare.
Dress with salt, oil, a little grated lemongrass, and some lemon zest and juice.