Bring a large saucepan of salted water to the boil and cook the tagliatelle until 'al dente'; usually 8-10 minutes.
Meanwhile, heat 50ml of the olive oil in a large frying pan over a high heat and saute the whole Dublin Bay prawns for 6-8 minutes or until pink and cooked. Add the prawn tails after 3 minutes of cooking adding a little more olive oil if needed.
Drain the pasta and transfer back into the saucepan. Dress with 50ml of olive oil and season with salt and pepper.
Once the whole prawns and prawn tails are cooked, toss the tails with the pasta and arrange in pasta bowls.
Garnish with the basil and red peppercorns and place one whole prawn on top of each serving.