Heat the oil in a frying pan and fry the garlic and chilli for 1-2 minutes, or until softened, then add the chopped tomato and prawns and stir well.
Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 4-5 minutes, or until the prawns turn pink. Stir in the cream and simmer for a further 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.
To serve, stir the cooked, drained linguine into the sauce and stir until well combined, then spoon onto a serving plate.
