Hey guys, hope you’re well! Okay so I’m in
my test Kitchen and I want to give you a little teaser from the new menu that’s
about to start in Jamies Italian. I’m going to put it on today as a special
and it’s beautiful. It’s perfect for this time of year when the weather’s getting
a little bit better. We’re celebrating seafood. Have a little look at this. We’ve
got prawns, we’ve got squid, we’ve got scallops. Absolutely delicious.
It’s a really quick delicious pasta that I think you’re gonna love. Now the pasta
we make every single day at James Italian. So this is linguine. We’re using
organic eggs, we’re using semolina and tipo 00, which is a type of flour, and
this only takes a minute to cook and that’s fine because this sauce only
takes a minute to cook. So I’m going to whack this in to the water, we’re gonna
season our water with salt. I’ve got a pan on the heat here but I’m just gonna
slice this scallop into two or three and we’re gonna put that in at the very end.
We’ve got the prawns here as well and the squid. We’ll just finely slice those
as thin as you can and they will cook nice and quick as well.
Now the fragrant things to go with it are absolutely classic. We’ve got the
garlic here, just chopped garlic, we got some anchovy, you won’t even taste that,
this is going to be like an umami, like a a seasoning, this will completely melt
away and be delicious. Then beautiful capers, I love capers, and they’re
fragrant and they’re salty and they’re delicious, and the hero for me of this
dish is this amazing Calabrian chili sauce. So these, with these, with a little
white wine is all you need for a most amazing pasta. In the pan here we’re
gonna hit that with a nice swig of olive oil. We’re gonna put the prawns in first
because they take a little longer to cook so just fry those around, give them
a little bit of colour, and as they’re sizzling then go in with the garlic, and
the smell just changes. Then go in with that amazing Calabrian chili. Look at the
colour, look at the change of the colour! Then going with a good pinch of capers.
It’s so fragrant. 1 or 2 anchovies and that will just completely melt away. It’s
going to be gorgeous. So as soon as you’ve tossed these prawns around for a
second, we’re going to go in with some beautiful cherry tomatoes. Get two
or three, cut them in half, put them into the pan and then we can go in with some
squid. Squid doesn’t take much time to cook at all. This pasta is pretty much nearly there. Then what I want to do is just put a
little splash of some nice white wine in the pan. So as that just comes up to the
boil it’s gonna go really creamy. Look at that! See that creamy sauce? Beautiful, and
then at this stage we go in with the scallops and the pasta, and then you just
basically want to just toss it. Look at that! With that beautiful light sauce and
then we can just check the seasoning. We can add a little more olive oil, little
chopped parsley. Look at that! Look look look! Right I’ll plate this up. You can get this as a starter, or as a main. Look at the colours! Try and get all those juices out of the pan,
they’re all delicious. The colour from the chilies is amazing.
Squid, scallops, prawns, sweet cherry tomatoes, and chili capers, chili garlic.
There you go. Seafood linguine, a little teaser from
the new menu that starts very very soon. This will be on a special today and for
the next week. Beautiful.