Serves 3-4

Olive oil

2 echalion (banana) shallots

2 cloves of garlic

1 red pepper

1 yellow pepper

1 tablespoon of rose harissa

1 teaspoon of chilli flakes (optional)

225g raw king prawns

Salt

Fresh flat leaf parsley

200g linguine

Lemon

To make the tomato sauce

1. Finely dice the onion.
2. Heat the olive oil in a lidded sauté pan or large saucepan.
3. Add the onion and sauté until translucent.
4. Add the crushed garlic and stir for a further 1-2 minutes, being careful not to let the garlic burn.
5. Pour in the chopped tomatoes and red wine vinegar, then stir in the sun-dried tomato paste, dried oregano, bay leaf and sugar.  Season well.
6. Bring the tomato sauce to the boil then cover, lower the heat and simmer for 30-35 minutes.
7. Remove from the heat and leave to cool a little.

About 5-10 minutes before the sauce is ready, cook the spaghetti according to the packet instructions.  When that is 5 minutes from being ready, make the prawns.

To make the Basque king prawns

1. Devein the prawns.
2. Peel and grate the garlic.
3. Mix together the prawns, garlic, Piment d'espelette and oil until well combined.
4. Finely chop a few sprigs of parsley.
5. Heat a frying pan over a medium heat.
6. When the pan is hot, throw in the prawns and cook for 3-4 minutes until the prawns are cooked through.
7. Remove from the heat. 

To serve

1. Drain the spaghetti and top with tomato sauce and king prawns. 
2. Squeeze over some fresh lemon and garnish with some finely chopped flat leaf parsley.