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Cook the pasta in boiling salted water for 6-8 minutes, or until al dente.
Heat oil in a large non-stick frying pan over high heat. Add the garlic and preserved lemon and cook for 3-4 minutes, or until the garlic is just golden. Add the tomatoes and chilli, season with salt and pepper, and cook for 1 minute.
Add the pasta to the pan and toss to combine. Divide among four plates, add a dollop of yoghurt to each serving and scatter with dill.