Tunisian prawn spaghetti

Prep - Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel the prawns, removing and reserving the heads and leaving the tails on. I like to run a small sharp knife down the back of each, discarding the vein, so they butterfly when they cook.

Marinate & Fry - Toss the prawns with the harissa and leave to briefly marinate. Place the prawn heads in a large frying pan on a medium heat with 1 tablespoon of olive oil and fry until golden all over, stirring regularly and gently squashing to extract amazing flavour.

Cook Prawns - Roughly chop and reserve the top leafy half of the parsley, then finely slice the stalks and add them to the pan with a pinch of sea salt and black pepper. Fry for 1 minute, then add the marinated prawns and cook for 1 minute on each side.

Combine - Using tongs, drag the pasta into the pan, squeeze in half the lemon juice, throw in the parsley leaves, then toss together, loosening with a splash of starchy cooking water, if needed.

Finish - Pick out and discard the crispy prawn heads and cut the remaining lemon half into wedges for squeezing over.