1 red chilli, seeds removed and finely chopped
2 garlic cloves, finely chopped
small handful of fresh flat leaf parsley, to serve
2 sprigs fresh rosemary, leaves only, finely chopped
150ml/5fl oz red wine or a good fish or chicken stock
2 x 400g tins chopped tomatoes
300²µ/10½´Ç³ú linguine pasta
salt and freshly ground black pepper
2 tsp caster sugar (optional)
2 tsp fennel seeds, slightly crushed in a pestle and mortar
olive oil
2 tsp dried oregano
1 tbsp harissa paste, or tomato purée if you don’t like it too hot
150g/5½oz spicy chorizo ring
200g mussels, scrubbed and de-bearded
125²µ/4½´Ç³ú prawns, peeled (preferably raw but cooked will work too)