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zakruti.com » Dish recipes » Jamie Oliver
Langoustine & Squid-Ink Spaghetti Jamie & Gennaro

Langoustine & Squid-Ink Spaghetti Jamie & Gennaro

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Rating: 4.0; Vote: 1
Straight from the specials board of this beautiful dish is light and packed full of flavour in equal measure. Sweet Scottish Langoustine cooked in a rich and spicy 'Nduja sauce with luscious cherry tomatoes then tossed in fresh squick-ink black spaghetti. Incredible! This 'Food Tube' special is a brand new dish chosen by Jamie that will feature on the blackboards in Jamie's Italian UK restaurants every Saturday and Sunday this March
Date: 2020-05-11

Comments and reviews: 10


Ok this was hands down, THE best pasta dish I have ever eaten and made! Tasted incredible! Only downside was the langoustines I bought were about a 3rd of the size of the ones they used. Guessing I'd need to order them especially or make a trip to billingsgate market, thanks for sharing this recipe
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So cute how Jamie reverted back to being a student when Gennaro asked him about the salt in the water. You can tell that his 'yes, chef' was an automatic response, borne of years of habit and respect, and speaks of Jamie's humility and Gennaro's generosity. What a pair. :-)
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now that black spaghetti made both of them look like two witches making a new spell of black magic at their evil basement lol. I mean look at it when he put it in the boiling water! looks like human hair hahahahaha. u still think it's a yummy dish? hahahaha
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The CUTEST cooking duo. So adorable. I replayed 3: 37 four times, just couldn't stop laughing. Hahhaha. Love the vibe as always, really really love the food, tips, and recipes. Thank you. Cheers.
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if i were to make fresh pasta everyday, but i dont use it all up today is it possible to keep it for the days ahead? like how long can i keep it without actually drying/freezing it up
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I have never had this dish but I can imagine all the flavours from the ingredients that mix together to make something absolutely wonderful. Yum. Love to see you cook Jamie and Gennaro.
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I credit Gennaro for all (even if not much) of the Italian cooking skills I possess to this day. He has a way of demonstrating that just sticks. He's the best!
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I would love to make this some time, but I do have one question: can you make this without the languistine, as my boyfriend and I have shellfish allergies?
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I live in Korea and not familliar with Nduja. What does it taste like? Where is it usually used? Any suggestions for substitution? Thanx: )
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The two of them together are so great! You can really see the mutual love and respect they have for each other. Oh ya, the food looks great too. Haha
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