Boil the linguine in a pan. In a separate frying pan fry the onion until translucent. Add the chopped chilli and garlic. When you can smell the flavours in the pan, add the tomatoes and squeeze some puree in to make thicker. As the prawns are already cooked, they just need warming through, so add these at the end with the mange tout. Drain the linguine when fully cooked and serve.
Serve the prawn mixture on top of the linguine in a deep plate or shallow bowl - that way, the flavours drip down through the pasta to enhance the taste.
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