Step 2

Cook the linguine according to packet instructions. Add the sugar snap peas for the last minute of cooking time.

Step 3

Meanwhile, heat the oil in a wok or large frying pan. Add the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.

Step 4

Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

Step 5

Add the cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.

Step 6

Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir and season with salt and pepper.

Step 7

Serve with salad leaves drizzled with the lime dressing, and warm crusty bread alongside.