150g dried spaghetti

8 large raw shell-on king prawns

2 teaspoons rose harissa

½ a bunch of flat-leaf parsley (15g)

1 lemon

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.
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. 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. 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. To serve, pick out
and discard the crispy prawn heads and cut the remaining lemon half into wedges
for squeezing over.