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1. Fill your kettle and put it on to boil. Preheat your oven to the lowest setting and place your plates in the oven to warm.
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2. Cook your linguini in boiling salted water according to packet instructions. Stir it occasionally to make sure none of the pasta is sticking together. Meanwhile
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3. Place the frying pan on a medium heat.
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4. Peel and slice the garlic. Halve, deseed and finely slice the chilli. Pick the basil leaves from the stalks and put to one side. Finely chop the basil stalks.
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5. Add a splash of olive oil to the hot frying pan and add the garlic, chilli, basil stalks and prawns. Fry everything together for a minute or two, stirring as you go.
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6. Cut the cherry tomatoes in half then add to the pan with a pinch of salt and pepper. Turn the heat up to high and keep stirring so nothing sticks.
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7. After about 3 to 5 minutes when the prawns are pink and cooked through, turn the heat off and drizzle over a splash of extra virgin olive oil.
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8. When your linguini is cooked, scoop out a cupful of water to keep, then drain in a colander.
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9. Add the pasta to the frying pan. Toss everything together, and if the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
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10. Have a taste then season with a good pinch of salt and pepper. Cover with a lid or tin foil to keep warm.
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11. This is the perfect time to make your table look respectable so get the cutlery, salt and pepper and drinks set out nicely.
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12. Get your warmed plates out of the oven then use tongs to divide the linguini between them. Scatter your basil leaves over the top. Finish with a drizzle of extra virgin olive oil and tuck in!
