Harissa linguine

Another recipe from 101 cookbooks, a delicious and a little bit weird Moroccan/Italian fusion sort of thing.

I'd never had Harissa until K brought some back from her recent trip to Morocco; it's sort of a salty, spicy red pepper sauce... it's very very good (in moderation). We used linguine, kalamata olives, and chard but otherwise followed Heidi's recipe pretty closely, so I'm going to be lazy and not write it out here.