Chilli prawn linguine

• Linguine Pasta10 oz
• Sugar Snap Peas7 oz
• Olive Oil2 tblsp
• Garlic Clove2 cloves chopped
• Red Chilli1 large
• King Prawns24 Skinned
• Cherry Tomatoes12
• Basil LeavesHandful
• LettuceLeaves
• Breadto serve
• Fromage Frais2 tbsp
• LimeGrated Zest of 2
• Caster Sugar2 tsp

Instructions

1. 1

   Mix the dressing ingredients in a small bowl and season with salt and pepper.

2. 2

   Set aside.

3. 3

   Cook the pasta according to the packet instructions.

4. 4

   Add the sugar snap peas for the last minute or so of cooking time.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Drain the pasta and sugar snaps well, then toss into the prawn mixture.

9. 9

   Tear in the basil leaves, stir, and season with salt and pepper.

10. 10

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