Smoked harissa & prawn linguine

Name: Smoked harissa & prawn linguine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp olive oil; 50 g Cooks' Ingredients Breadcrumbs; 6 cloves garlic, finely chopped; 180 g packs Essential Raw King Prawns; 1½ tbsp Belazu Smoked Chilli Harissa; 300 g dried linguine; 300 g fine green beans; 260 g Essential spinach; ½ lemon, juice

Shake up your pasta (use whatever shape you like) with spice and smoke.

5 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

3 tbsp olive oil
50g Cooks' Ingredients Breadcrumbs
6 cloves garlic, finely chopped
2 x 180g packs Essential Raw King Prawns
1½ tbsp Belazu Smoked Chilli Harissa
300g dried linguine
300g fine green beans
260g Essential spinach
½ lemon, juice

Method

Heat 1 tbsp oil in a wide-based pan over a low heat, then add the breadcrumbs and ¼ tsp chopped garlic. Cook, stirring for 3-4 minutes until golden brown all over, then tip into a bowl and set aside.
Put the remaining 2 tbsp oil in the same pan over a medium heat and , once hot, add the remaining chopped garlic. Cook for 1 minute, until softened. Add the prawns and harissa. Cook for 4-5 minutes until the prawns are pink and opaque.
Meanwhile, bring a large pan of salted water to the boil. Once boiling, add the linguine and cook for 8 minutes. Trim and halve the green beans, add and cook for a further 4-5 minutes, adding the spinach for the final minute, until the pasta is cooked through. Drain, reserving a mugful of pasta cooking water, then tip the pasta and veg straight into the prawn pan, along with 5-6 tbsp pasta water. Stir until combined. Squeeze over the lemon juice and serve topped with the toasted breadcrumbs.