100g long-stem broccoli, cut into thirds
180g dried spaghetti
2 tbsp olive oil
1 large garlic clove, lightly bashed
150g cherry tomatoes, halved
150g raw king prawns
1 heaped tbsp rose harissa paste
1 lemon, finely zested
Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 1 min 30 secs, or until tender. Drain and set aside. Cook the pasta following pack instructions, then drain, reserving a ladleful of cooking water. Heat the oil in a large frying pan, add the garlic clove and fry over a low heat for 2 mins. Remove with a slotted spoon and discard, leaving the flavoured oil.
Add the tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy. Stir through the prawns and cook for 2 mins, or until turning pink. Add the harissa and lemon zest, stirring to coat. Toss the cooked spaghetti and pasta water through the prawns and harissa, season to taste and serve.