Preheat the oven to 450 degrees F.
Toss the mushrooms with 2 tablespoons olive oil, 1 tablespoon vinegar, the sea salt and pepper. Spread them out in a single layer on a baking sheet and bake until brown, crisp
and completely tender, about 10 minutes.
Cook the linguine in salted boiling water until al dente
Meanwhile, heat the remaining 4 tablespoons olive oil in a nonstick wok
over medium-high heat. Fry
the Kashmiri chili powder, Szechuan peppercorns, garlic and fresh chile
until fragrant. Throw in the sugar snap peas
, raw sugar, white parts of the onions, the tomatoes and the remaining 1 tablespoon vinegar. Saute vigorously until the tomatoes are saucy, 8 to 10 minutes. Throw in the shrimp
and cook until pink and beginning to curl. Turn the heat down to medium, add the linguine and toss until the pasta has absorbed the sauce
, 1 to 2 minutes.
Make a nest of linguine on each plate, leaving a hole in the middle. Place the mushrooms in the center, top with the shrimp and sprinkle with the green parts of the onions and the sesame seeds.