Cook linguine according to package.
Heat the oil in a large saucepan over medium heat.
Add the lime rind, garlic, chili and capers. Cook for 1 minute or until fragrant.
Add the prosciutto and cook stirring for 2 minutes or until crisp.
Add the wine and stir.
Add the linguine to the pan and toss to coat and heat through.
Toss the sun-dried tomatoes, olives, arugula, and lime juice through the pasta.
Pile pasta into serving bowls and top with mozzarella cubes.