"Taste of the Mediterranean" - serves 2-4 - By Olive the Best Team Member Janice Robinson

220 g linguine (or spaghetti)

1 tbsp Olive the Best Harissa Extra Virgin Olive Oil

150 g raw peeled King prawns

4 spring onions, finely sliced

50 g cherry tomatoes, quartered

2 tsp Belazu Rose Harissa Pesto - found at Olive the Best

120 ml creme fraiche

squeeze of lemon juice

parmesan for serving

sea salt and freshly ground pepper

Cook the linguine in a pan of boiling salted water until al dente or as directed on the packet. Drain in a colander, reserving some of the cooking water, and set to one side.

Heat the oil in a large frying pan over medium heat and add the prawns, spring onions and tomatoes.

Mix well and cook, stirring occasionally, for 3-4 minutes, or until the prawns are just cooked through.

Add the Belazu Rose Harissa Paste, creme fraiche and lemon juice. Season with a pinch of salt and black pepper. Mix well and bring to a boil.

Add half the basil and tip in the cooked pasta. Add a few tablespoons of the cooking water and mix everything together really well so that the sauce completely coats the lovely linguine.

Divide between two serving bowls and top each bowl with the remaining basil. Serve your creamy prawn linguine immediately with grated parmigiano (parmesan).

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“Taste of the Mediterranean” – serves 2-4 – By Olive the Best Team Member Janice Robinson