Chilli Prawn Linguine

Ingredients

• 280 glinguine
• 200 gsugar snap peas
• 2 tbspolive oil
• 2 clovegarlic, chopped
• 1red chilli, large, finely sliced
• 24king prawns, peeled and deveined
• 12cherry tomatoes, halved
• basil leaves, torn
• salad leaves, to serve
• crusty bread, to serve
• 2 tbspfromage frais, for the lime dressing
• 2lime, zest only, for the dressing
• 2 tspcaster sugar, for the dressing

Method

1. 1

   Mix the dressing ingredients (fromage frais, lime zest and sugar) in a small bowl and season with salt and pepper. Set aside.

2. 2

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

3. 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.

4. 4

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

5. 5

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

6. 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.

7. 7

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