In a large pan, cook the pasta in salted water according to pack instructions, for the last 2 minutes add the sugarsnap peas then drain and set aside.
Meanwhile, in a large frying pan, heat the oil and gently fry the shallots until soft add garlic and chilli fry for 1min. Add the tomatoes fry for a minute. The last 30 seconds add half the spring onions. Pour in the white wine and simmer for 5min before stirring in the single cream and lemon juice; bubble for 3min to reduce a little.
Stir through the prawns and the smoked salmon heat through for about 2 minutes, add the linguine and the chopped parsley. Serve immediately garnish with the remaining spring onions. Serve with crusty bread.