Lorraine Pascale served up a tasty prawn linguine with chorizo and tomato sauce on Saturday Kitchen inspired by Rick Stein’s visit to Albania.

Lorraine says: “Add some style to your pasta supper with this simple recipe.”

the ingredients are: 2 tsp fennel seeds, slightly crushed in a pestle and mortar, 150g spicy chorizo ring, 2 sprigs fresh rosemary, leaves only, finely chopped, 2 garlic cloves, finely chopped, 1 red chilli, seeds removed and finely chopped, olive oil, 2 x 400g tins chopped tomatoes, 1 glass of Cabernet Sauvignon, about 150ml or other red wine or a good fish or chicken stock, 1 tbsp harissa paste, or tomato purée if you don’t like it too hot, 2 tsp dried oregano, 300g linguine pasta, 125g prawns, peeled (preferably raw but cooked will work too), 200g mussels, scrubbed and de-bearded, 2 tsp caster sugar (optional), small handful of fresh flat leaf parsley, to serve, salt and freshly ground black pepper.