- 100g long-stem broccoli, cut into thirds
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 180g dried spaghetti
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large garlic clove, lightly bashed
- 150g cherry tomatoes, halved
- 150g raw king prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 1 heaped tbsp rose harissa paste
- 1 lemon, finely zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 1 min 30 secs, or until tender. Drain and set aside. Cook the pasta following pack instructions, then drain, reserving a ladleful of cooking water.
Heat the oil in a large frying pan, add the garlic clove and fry over a low heat for 2 mins. Remove with a slotted spoon and discard, leaving the flavoured oil.
Add the tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy. Stir through the prawns and cook for 2 mins, or until turning pink. Add the harissa and lemon zest, stirring to coat.
Toss the cooked spaghetti and pasta water through the prawns and harissa, season to taste and serve.