Linguine with prawns and langoustines

1. Remove the heads from the Langoustines and butterfly the langoustines and prawns.

2. Take half the raw peeled prawns and chop them up finely.

3. Sauté the garlic with the olive oil and chilli.

4. Add the heads of the langoustines and chopped prawns.

5. Cook for five minutes and then add a glass of wine.

6. Cook at a high heat allowing the wine to evaporate.

7. Once this is done, for the last five minutes of cooking the dish, add the peeled prawns, halved cherry tomatoes and langoustines.

8. Cover with a lid. After five minutes add the chopped parsley and serve.