How To Cook Prawn Linguine | Rick Stein Recipe
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- Опубликовано: 25 апр 2022
- Watch Rick to discover how easy it is to cook prawn linguine at home in just 10 minutes - making it perfect for a midweek supper with a glass of your your favourite white wine.
Order the freshest catch from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com
I made this recipe today, but instead of prawns I used mixed seafood, including clams, mussels, shell-on shrimp, squid and octopus. Delicious!
Looks so simple and delicious! Thank you! ❤
Thanks Mr Stein, you've broken it down into really easy steps. I know what I'm making for dinner tonight :)
The master , showing how it's done ! I could smell that dish all the way from Sydney ! Thank you, sir .
The master of ripping ppl off
You're my favorite chef @Rickstein and I love absolutely love your Indian food voyage documentary
👌
Bit of the pasta water stirred in with the linguini and prawns to create a wonderful emulsion perhaps Rick ??
Just discovered this channel. What’s different about this one is it feels more natural, little things like the bowl not being already laid out but having to go to the cupboard to get it…just like I’d do at home! Bit more realistic, although I understand why other channels are more “prepared”.
thanks for watching.
Nice one Rick.
Add half a spoon of butter and some lemon juice to the prawns. Makes all the difference
Holy mother of prawns I want that!!!
Great vid Rick.
Regards, Jas.
Rocky Qld
Why doesn’t this channel have more subscribers? it’s Rick ‘friggin’ Stein FCS😭😫. 😅😅
Great! Although I find adding a few anchovy fillets to the sauce gives a more intense fish flavour. Just 4 or 5 fillets for 2 people! Try it!
Makes sence
And sense as well 😊
Your my hero @rickstien
Every brand of pasta tends to have a different cooking time . My favourite De Cecco seems to take longer than most . The best Italian chef I have worked with Enzo Mauro said it has a lot to do with the egg/wheat flour ratio .
Hi im from new zealand , ive been interested on your expertise of where the curries recipes were introdued from and i did watch a few of your coastal foods tv shows where so many best cafes are in the unpopular customed eateries ok
I'm gonna try using chilli vodka instead of the chillies
Always keep some pasta water my god 👍🏻
👍🏻👏🏻
Personally, I think this dish is much improved by leaving out the tomato (especially if you barely cook it) and using dried chili flakes for more heat and a more complimentary flavour. Use a bit of pasta water to generate an emulsion so the sauce clings to the pasta and use good pasta (felicetti for example).
do you write to chefs when they put out a cookbook and tell them whats wrong with their recipes as well? this video is a chef telling you the way he makes it. theres no legal requirements here. 🤦♂️
Personally, I think this dish is much improved by leaving out the praws and using bacon instead. Also replacing the pasta with mashed potatoes and covering everything with a thick cheesy sauce. An aged Gouda works well.
A glug of white wine reduced too 👌
Personally, I think this dish is much improved by leaving out the pasta, the prawns, the chilli, the parsley and the tomato and instead just going to notafanatic’s restaurant and eating whatever they’re serving. Last week it was Cheetos salad and gfuel sorbet. Excellent.
@@Bokkie100k lol!
Wow,
what a manly way of opening your Spaghetti: Whack it…
Rick stein mandolin
Nice simple recipe just like this itialian does it ,with a shot of wine mabey depends on how much of a toilet chase in the morning old guys rule but sometimes you gotta run ,I call it duck walk😮😅😅😊😊
I opened a pack that way once and a piece of pasta went into my hand.
Much better than a splinter of wood or metal…
Fresh prawns and homemade pasta would work well 😂
Anyone know what pan he's using, please?
I think they are called 'All-Clad' pans.
For anyone who is diabetic or losing weight a £1 coin portion of linguini is recommended.
A lovely dish made by a charming gentleman. I'm probably wrong but I can't help thinking we use too much olive oil in our cooking, especially in cold climates; oils may not be as healthy as we like to think.
he look so old now used to see him in his early days
Getting old sucks but everybody’s doing it , including you ! 😂
Why the Music?
Super delicious but people who peel the skins off tomatoes have a lot of time on their hands
it´s worth the time though
And quite a bit of tomato skin 🙂
Why no onions?
You need a good splash of white wine and juice of half a lemon Rick. Add these and I’ll give you a 👍🇮🇹
I always comment on professional chefs dishes, telling them what they should add
this guy is obessed with parsley, wtf
Sounds and looks like he doesn't need to be there...
He sounds out of breath
He is 80 years old for goodness sake. Have some respect.
@@PJ-yj4bp Trust me, as a chef I have the uptmost respect. I can also see when someone is bleeding a brand dry.
Rember don’t scrape your chopping boards with the knife at home
Rick is always skinning tomatoes in recipes. WHY? I never do this and the skin disappears in the cooking. But even if it didn't what difference does it make?
Waste of time I agree. Plus more fibre in the skin 😋
MADE this but with half a tin of tinned tomatoes. Big mistake, ruined the taste...has to be fresh.
tinned tomatoes are great for making a tomato sauce. For a dish like this more similar to an aglio & olio must be fresh tomato