1. Cook the linguine according to the pack instructions until al dente (firm). Drain, keeping a little of the cooking liquid for later (approximately 100ml).
2. Meanwhile heat a large frying pan or wok over a medium heat, add the olive oil and once hot, add the cherry tomatoes and cook, stirring for 2 minutes or until they start to blister.
3. Add the langoustines and peppers and cook for 2-3 minutes or until the langoustines are cooked, then remove from the heat. Stir in the spinach, basil, balsamic, salt and freshly ground pepper. Use the reserved water to thin the sauce down slightly if required.