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1
Put a large saute pan on a medium heat (with no oil for the moment). Bash up the fennel seeds using a pestle and mortar until lightly crushed and tip them into the pan. Cook for 3-4 minutes, tossing them from time to time until they start to release their lovely smell.
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2
Meanwhile, slit the chorizo down the side, peel and discard the casing and cut the sausage into chunks. Pull your fingers down the length of the rosemary to release the leaves and then finely chop them. Peel and finely chop the garlic and deseed and finely chop the chilli. Add everything to the now sweet-smelling fennel with a little drizzle of oil and cook for 1-2 minutes, stirring.
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3
Next add the tomatoes, wine (or stock), harissa paste (or tomato puree) and oregano. Then whack up the heat and leave it to bubble away for about 15 minutes so the sauce can become nice and thick and full of flavour. Give it a stir every so often to prevent it sticking.
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4
As this cooks, put the kettle on to boil and then cook the linguine in a large pan according tot he packet instructions.
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5
Add the prawns to the sauce for the last 4-5 minutes of cooking time. If using already cooked prawns, they will take a little less time as you are simply warming them through.
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6
Meanwhile, drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper, then pop the lid on to keep warm.
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7
The prawns should now be cooked in the sauce. They should be pink and white on the outside and white inside. Taste the sauce, adding some salt and pepper if you think it needs it and a little sugar if it tastes too sharp. If you add sugar, stir it in well and then leave to cook for another minute.
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8
Finally, tip the sauce into the pasta, stir well, then divide between four plates, scatter with ripped-up parsley and serve.
