Chilli prawn linguine

While the pasta cooks, heat the olive oil in a wok or large frying pan over medium heat. Add the chopped garlic and sliced red chilli, cooking for about 30 seconds until fragrant, but don't let the garlic brown. Turn the heat to high, add the king prawns, and stir frequently for about 3 minutes, until they turn opaque and pink.

Add the cherry tomatoes to the pan and cook, stirring occasionally, for another 3 minutes, until they just begin to soften. Drain the cooked linguine and sugar snap peas thoroughly, then add them to the prawn mixture in the pan. Tear in the fresh basil leaves, stir everything together, and season with salt and pepper to taste.

Serve the linguine immediately with salad leaves, drizzled with the reserved lime dressing. Warm, crusty bread makes a good accompaniment.