Didn't have much in the cupboards last night, so I flung this together. It turned out very tasty. Will definitely cook again. I like to keep the Parmesan quite chunky so that it melts a little, but still has texture.
Bring a large pan of well-salted oil to the boil. Add the pasta and cook until al dente.
Meanwhile, put the olive oil, garlic and chilli in a saute pan and heat slowly until it just starts to sizzle. This ensures that the oil gets infused with the garlic and chilli flavour, rather than just burning.
Add the wine to the pan and reduce the heat. Reduce slightly.
In a separate pan, dry-fry the cured ham until crispy (or do it under the grill).
Just before the pasta is ready, add the prawns to the garlic and chilli mix and stir until pink.
Drain the linguine, reserving a little of the water and add the pasta to the prawn mix. Stir well to coat. If necessary, use a little of the pasta water.
Turn off the heat and stir through the basil, Parmesan and ham.