Hello lovely people! I'm here with Gennaro and we are going to cook a beautiful version
of our classic dish from Jamie's Italian. Now our most popular dish is the prawn linguini.
Now we're going to do a sister of that but it's going to be even more incredible. Scottish
langoustines, black spaghetti, wonderful sauce, it's super quick , super delicious, super
tasty! You're gonna love it. So Gennaro where shall we start? With the sauce? Yes first
off the sauce, we got this fantastic langoustine. You can do this with prawns instead of langoustine
but it's much sweeter than prawns. Langoustine are the Ferrari of that world. You're cracking
this one, you get more meat out. This is what I've done, I've put them all inside here,
use the tail of langoustines which is this one, this one quickly goes inside of the little
bit of pasta water. Just for a second or two. This is where you clean it. Crush it. And
then you can peel it. The fish is still raw. Get all of those shells and heads that normally
go in the bin into a pan, they're the best flavour. Gennaro's crushing it up. There's
essential oils in the shell so when you fry this off or roast it, you get incredible flavour.
What do we add Gennaro? Anchovies, splash of wine, good drinking wine. Onions, carrots,
celery, couple of leaves of bay leaves. Give them a stir at this stage. Put some lovely
cherry tomatoes from the tin in. Chopped tomatoes will do. Water, make sure it's hot water.
Pinch of saffron and chilli. Stir it and we cook that for about half an hour. All the
flavour will come out of the bones and what you get is a beautiful beautiful sauce with
depth. You see that's it. It's got real balls. You know what if you strain them all up as
a fish soup it is so good. It is incredible also you can freeze it. So what we've got
here is these lovely peeled langoustine tails, Gennaro is going to slice these up. Split
right in half, I'd remove the little intestine, this is no good. So, let's cook it. Pan on,
high heat. I'm going to slice up 2 cloves of garlic. Just put in a little bit of olive
oil, a couple of spoons that's good. In with 2 cloves of garlic. Just get the colour, make
sure the garlic does not burn. Then we're going to go in with the 'nduja. It's like
a slightly spiced cured meat. You throw it in darling I'm just going to move this pasta
pot around. Okay. You need about a tablespoon of 'nduja. The room is starting to smell absolutely
gorgeous right now. The fat's starting to render out of the 'nduja. Give me a toss Gennaro,
come on! Woooh! Look at that, beautiful colours. Now a little splash of wine, yes, it's done.
I'm going to pick Gennaro some lovely basil. Let's cook them around and now everything
is melting, just cut all those up. Then we're going to go in with the spaghetti, now at
Jamie's Italian we make all of our pasta every single day. From free range eggs, beautiful
tipo 00 flour and this is made with squid ink. Wowzers, now you can have it with white
pasta, regular or the squid ink. You can get this pasta in good supermarkets and lovely
italian delis, they're very common now dried. Because it's fresh pasta it only takes 1 minute
to cook. Have you put salt inside here? Not yet chef, oh the water? Yes. Oh that's alright.
Okay. Yes. Then we have our little ladle here and some of this broth. Just the juice I want
it. The juice? Go go go. Right in. Oh my my my look at that! Come on. And then the pasta
is ready. Look at that, something mysterious about it and absolutely beautiful. Now when
Gennaro tosses this up I want you to really observe and take in the way that his body
moves. Spread your legs out, one right, one left, one right, one left and then just put
your hands at the back like this and go. Look oh my my, look at that. You want a little
water, let me give you a little water. Just a little touch, enough enough. Oh my my unbelievable.
So we will be making hundreds of portions of this, this week. The chefs they're quite
good actually, you trained them. Oh bless. Look at that, absolutely gorgeous. Oh my god.
The black pasta is so good. The sauce is something else, it's got depth, it's got sweetness.
Gennaro you did a good job there mate. We did a good job. That's so good. If you guys
want to find out more about Jamie's Italian click the link in the box up there, find out
where your nearest one is, me and Gennaro we're putting specials on the board every
single week. This is one of them, come in and have it this week. If not there'll be
something else beautiful and seasonal. Don't forget to click on Gennaro Contaldo YouTube
channel, you love it! And please susbscribe, it is free and let's cook together. More?
Yeah. You're so generous, why you so good to me? Because you're good to me and I love
you. This dish is one of our delicious specials at Jamie's Italian restaurant, to find out
more and where we are click the link on the screen now or follow the details on the description
box below.