Zubereitung

1. 1

   Cook the linguine in plenty of salted water until al dente, saving a cup of the pasta water.

2. 2

   Heat the olive oil in a large pan and gently fry the garlic and chilli until the garlic is fragrant.

3. 3

   Add the prawns and cook until pink, then toss in the cherry tomatoes for a moment.

4. 4

   Add the pasta with a little of the reserved water and toss until a glossy sauce forms. Season with parsley and salt.