Ingredients

• 1 tbsp olive oil
• 2 garlic cloves
• chopped
• 1 green chilli
• chopped
• 200g/7oz baby plum tomatoes
• halved
• 1 tbsp chopped fresh flatleaf parsley
• 100ml/3½fl oz white wine
• 1 cooked lobster tail
• chopped
• 1 tbsp chopped fresh chives
• salt and freshly ground black pepper
• 250g/9oz linguine
• cooked according to packet instructions and drained
• lime wedges
• to garnish

Directions

• Heat the olive oil in a large pan
• add the garlic and chilli and fry over a low heat for 1-2 minutes.
• Add the tomatoes
• parsley and wine and simmer for 3-4 minutes. Add the lobster and cook for two minutes. Stir in the chives and season well with salt and freshly ground black pepper.
• Add the cooked linguine to the pan and stir to coat.
• To serve
• place the linguine into two serving dishes and garnish with lime wedges.