Bring a large pan of slightly salted water to the boil and cook until al dente.
Heat up the half the olive oil in a large pan and gently cook the red onion, garlic, lime zest, red chilli and green peppercorns on a medium heat for 2-3 minutes.
Reduce the heat slightly and add the tiger prawns. Be careful, they will start to go pink quite quickly. Make sure that you turn them regularly so that they are evenly cooked.
Add the squid pieces and stir gently for a further 3-4 minutes until the prawns are a bit rosier.
Add the white wine, cream (optional), fresh green beans and lime juice and bring to a boil. Season with sea salt and freshly ground black pepper. Reduce heat and simmer for a further 2-3 minutes until ready to serve.
Add  pasta to a large serving bowl  and spoon over some of the juices. Then layer over the pasta the prawns and squid. Garnish with wedges of lime and parsley and serve.