He is seasoning it by throwing it.
Hello lovely people. Okay so we were going to
do the best selling prawn linguini dish
with beautiful langoustines from Jamie's
Italian, right. It's our number one
selling dish but we can't because the
sauce actually takes too long. Too much
love, too much care, too much tension.
If you want it coming to the restaurant but
we're going to give you something really
quick that's kind of on the same sort of
vibe. We're going to cook some freshly
made linguine from Jamie's Italian but you
could use dry, no problem. And I'm
going to do some garlic, some chili. We've
got our langoustines here and our prawns,
beautiful prawns. You ready?
Off we go. 3 minutes, that's what we're
going to do. He's putting olive oil in
there. Gennaro's got some dried chili to
get that lovely flavor going and finally
slice some garlic. We're going to use
parsley and some basil absolutely
delicious. A little shake of white wine
and we will be laughing. This is one of
those lovely energetic pasta that you
can do super, super quick. You've got
chili's, you got the garlic, you got the olive oil.
Let it start roasting. If you come over here
these are langoustines which are
beautiful. Go straight through and then
straight through the half like that and
then what you've got is the flavor in
there. Now once you get in there we can
take that little vein out and we can
take this little sort of sack out here,
which we can remove. Everything else is
completely edible. Just a little bit of
olive oil. Some prawns and we're going to
get that back in the oven. So that is
[tomatoes] the base right.
I've got the traditional cherries here but as
it starts to fry up, we can you know just
throw it around. This is half cook now
and then we can go in with the tomatoes.
Just like that. So very fresh, the seafood
will be perfectly cooked and the
tomatoes will just been loosened up and
softened, so back in the oven we go.
Want me to slice up some parsley? [Yes] I've finely
sliced the stalks and I'll roughly chop
the leaves. Like that, the stalks don't
throw them away they're really, really
good just finely slice them and then
what we can do is add just a little bit
of white wine not much at all. Just a
tiny little drizzle, goes in
to loosen up the flavors, the oil, the
juice coming out the tomatoes. I put the
stalks in as well. He's seasoning it by
throwing it.
Oh look at that.
So we've got some boiling
water here and of course if
you're using linguine from home follow
the pack instruction. So we'll just put a
little lid on get that boiling.
It's only going to take one minute to cook.
Look at that. This is a dream.
It's ready. You're going to see him
take the linguine and the water is going
to drip into here and at the same time
I'm going to add a little bit more extra
virgin olive oil culprit. And the oil and
the hot water and the juices from the
tomato and the langoustine and the prawns.
It's all going to come together to make
this silky light beautiful sauce.
This one.
This is so good.
Come on. You can do it.
Yes, yes, yes absolutely. Here, just a little bit.
There you go.
That's what we're talking about. A quick prawn linguini.
If you want to have the one
that involves the sauce that we spend
hours on, then come it's James Italian
because that's quite a lot of work but
this is a quickie.
Delicious. Very good. Delicious.
You get the sweetness from the tomatoes but also
you get the flavor really quickly from
the shell of the langoustine that you
can pull out the meat that's so sweet.
Oh my god. Mmm thank you for making
my dinner tonight.
Prawn and langoustine linguini
with a little white wine,
tomatoes, herbs and a lot of love.
Ciao.
you
