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00:00 Guys, Jamie's Table is all about celebrating amazing fresh ideas throughout the year at
00:04 Woolies. I'm going to give you some amazing recipes that are fresh, delicious and will
00:09 save you cash. So come on guys, let's get cooking.
00:14 I'm Toby Puddock, chef and old mate of Jamie Oliver. Cook and Save with me as I use the
00:19 freshest ingredients to make simple and affordable recipes from Jamie's Table just for you.
00:25 And today I'm cooking delicious prawn linguine. The star of this linguine dish are these 12
00:33 Australian Green King prawns. But you'll also need one onion, four anchovy fillets, a splash
00:40 of crisp dry Riesling, one tin of chopped tomatoes, two cloves of garlic, 200 grams
00:45 of ripe cherry tomatoes, two fresh long red chillies, half a bulb of fennel, 320 grams
00:51 of dried linguine, one large handful of rocket, one lemon and extra virgin olive oil. Click
00:56 here for the full recipe and to add all the ingredients to your trolley when you shop
01:00 online. This linguine with prawns makes a fantastic
01:03 summer lunch or dinner or here's another one, a fantastic Valentine's dinner, a lovely romantic
01:09 seafood pasta. To get started, peel these prawns and reserve the heads and the tails
01:15 and all the shells to make a beautiful sauce a little later. Lay the prawn flat, run the
01:20 knife straight down the middle and you'll expose the vein in there. You can see it's
01:24 popped straight out. Now, finely chop these. We want to keep four of these aside for a
01:29 garnish so we're going to butterfly these open so they present absolutely beautifully.
01:34 Once you've finished all the prawns, make sure you give your hands a really good wash.
01:40 We've got some saffron here which we're going to activate by taking a little bit of hot
01:43 water directly into there. Now, we can think about making the base for our sauce. Place
01:50 the prawn heads and shells in a large pan over a medium heat with a lug of olive oil
01:54 and fry while you peel and finely chop the onion. Once you've cooked these out for about
02:00 three to five minutes and those onions are starting to soften, we can go in with the
02:03 saffron. Anchovies can go in also. Once you've stirred all your anchovies through, spoon
02:11 goes down, heat goes right up. Now, because all these beautiful sediments that come off
02:16 the prawn shells might get stuck to the bottom of the pan, add into this a really good lug
02:21 of white wine. With that moisture that goes in, you can run the spoon along the bottom
02:26 and really pick all that beautiful flavor up. We call this deglazing. Once that wine's
02:31 reduced down and cooked out, we can go in with a 400-gram tin of chopped tomatoes. When
02:36 the tin's emptied out, fill it up with water and add it to the pan. Give it a good pinch
02:41 of salt and freshly cracked pepper. Be generous with that. We want to bring this up to the
02:46 boil. As soon as it comes up to the boil, reduce it down to a gentle simmer for about
02:49 12 minutes. This has been simmering away for 12 minutes. It's reduced, it's rich, and it's
02:55 really thick. I've allowed it to cool for about three to five minutes, and now I'm going
02:59 to pop it through this processor. Lid comes off. Add this to the sieve. Now, use a spoon
03:12 just to push all this prawn goodness through the sieve. Now, we're going to start to pull
03:19 together the ingredients for almost like a basic aglio e olio. Take two cloves of garlic
03:23 and peel and finely slice them. Quarter the cherry tomatoes and finely slice the chili.
03:31 Trim and finely slice the fennel, preferably on a mandolin. The next step I'm going to
03:36 do is to plunge my linguine into boiling salted water. This is going to take eight minutes
03:40 to cook. Make sure you've got a good pinch of salt in that water. Now, we can start the
03:45 sauce. I'm using a really good-sized pan here. It's big enough for the linguine, the prawns,
03:51 all the ingredients. We get a good lug of olive oil into here. Allow that to heat up
03:55 just a little bit, and then we'll go in with the garlic, and then straight in with the
03:59 chili. Give the pan a bit of a jiggle. After 30 seconds, that garlic starts to become soft
04:07 and a little bit translucent, so we're going to go in with our garnished superhero prawns.
04:11 Let's pop them straight in, and then I want you guys to count to six. One, two, three,
04:18 four, five, six. Chopped prawns go in. These prawns, especially the finely chopped ones,
04:24 are going to take seconds to cook. It's an absolute catastrophe to overcook prawns. They
04:30 become horrible and rubbery. Once those have started to become a little bit opaque, we
04:35 can go in with the cherry tomatoes. While we're there, you can also grab that fennel
04:39 and pop that in too. Once that fennel's in there and it's just started to wilt, we can
04:43 go in with the sauce. We're just reheating this. The pasta's ready now, so I can strain
04:49 this out too. Now, just really gently over a low heat, start to fold this pasta through.
05:00 Now we can get some of this onto the plate. Add our beautiful prawn garnish. A little
05:09 bit of rocket on the top. This gives such a beautiful pepperiness to this dish. And
05:14 just a little bit of olive oil. And finally, a squeeze of lemon. And that's it. The tastiest
05:20 prawn linguine straight from Jamie's table. Absolutely fantastic. All ingredients can
05:27 be purchased at your local Woolies and online by clicking here. To subscribe to our YouTube
05:31 channel, click here. And for more cook and save recipes from Jamie's table, click here.
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