• 2 tablespoons lemon juice
• 200 g (7 oz) linguine
• 60 ml (2 fl oz/¼ cup) light olive oil
• 2 long red chillies, seeded and finely chopped
• 2 garlic cloves, finely chopped
• 12 raw king prawns (jumbo shrimp), peeled and deveined, tails left intact
• 250 g (9 oz/1 punnet) cherry tomatoes, halved
• 1 handful flat-leaf (Italian) parsley leaves
• 6 basil leaves
• 1 tablespoon snipped chives

Bring a large saucepan of salted water to the boil and add 1 tablespoon of the lemon juice, then add the linguine. Cook until al dente, then drain the pasta and return to the warm saucepan.

Meanwhile, heat the olive oil in a frying pan over medium heat. Add the chilli and garlic, stir to combine, then add the prawns. Cook the prawns for 3-4 minutes, turning once, until they are pink on both sides and beginning to curl. Add the tomatoes and cook for a further 1 minute. Remove from the heat.

Add the prawn mixture to the pasta along with the fresh herbs and the remaining 1 tablespoon of lemon juice. Season with sea salt and freshly ground black pepper and toss to combine. Divide the pasta and prawns between two warmed pasta bowls.