Bring a large pot of lightly salted water to a boil to cook the linguini. Heat the oil in a 10-inch skillet set over medium heat. Add the garlic, chili flakes and oregano and cook 30 seconds. Add the wine and zest and simmer until the wine has reduced by half. Meanwhile, add the linguini to the boiling water and cook until just tender.
When the wine has reduced by half, add the tomato sauce and bring sauce back to a simmer. Add the prawns and snap peas to the sauce and heat through 3 to 4 minutes.
When cooked, drain the pasta well, reserving 1/4 cup of the cooking liquid. Add the pasta and 1/4 cup cooking liquid to the sauce. Season with salt and pepper and gently toss to combine. Divide the pasta among two bowls, sprinkle with parsley, if using, and serve.
Note: To blanch snap peas, cook in boiling water 1 minute, cool in cold water, drain again, and they’re ready to use.