2 tsp fennel seeds, slightly crushed
150g spicy chorizo
2 sprigs fresh rosemary
4 Fragata garlic cloves
1 large red pepper
2 x 400g tins of chopped tomatoes
1 glass cabernet sauvignon
1 tbsp harissa paste (or tomato purée if you don’t like it too hot)
2 tsp dried oregano
300g linguine pasta
225g sustainably caught peeled prawns (preferably raw but cooked will work too)
small handful fresh flat leaf parsley, to serve
salt and freshly ground black pepper
1. Put a large sauté pan on a medium heat (with no oil).
Lightly crush the fennel seeds and tip into the pan. Cook for a minute or two, tossing them from time to time.
Slice the chorizo down the side, peel, cut into chunks and discard the casing.
Finely chop the rosemary leaves, garlic and piri peppers.
Add everything to the fennel with a little drizzle of oil and cook for 1–2 minutes, stirring throughout.
Add the tomatoes, wine, harissa paste and oregano. Increase the heat and cook on the boil for approximately 15 minutes until the sauce becomes thick. Stir every so often to prevent sticking.
Cook the linguine in a large pan according to the packet instructions until al dente.
Add the prawns to the sauce and cook for a further 4 – 5 minutes. If using pre-cooked prawns, they will take a little less time.
Drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper. Pop the lid on to keep warm.
Tip the sauce into the pasta, stir well and scatter with chopped parsley.