Ingredients

Steps

• Heat the olive oil in a frying pan.
• Fry the garlic and chilli for 2 minutes until softened.
• Add the chopped tomato and prawns and stir well.
• Pour in 75ml of chicken stock and bring to the boil.
• Simmer for 5 minutes until prawns turn pink.
• Stir in the cream and simmer for 3 minutes.
• Season with salt and pepper to taste.
• Stir the cooked linguine into the sauce and serve.