Bit of the pasta water stirred in with the linguini and prawns to create a wonderful emulsion perhaps Rick ??

I made this recipe today, but instead of prawns I used mixed seafood, including clams, mussels, shell-on shrimp, squid and octopus. Delicious!

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 .

You're my favorite chef @Rickstein and I love absolutely love your Indian food voyage documentary

Looks so simple and delicious! Thank you! ❤

Holy mother of prawns I want that!!! Great vid Rick. Regards, Jas. Rocky Qld

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”.

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!

Nice one Rick.

Add half a spoon of butter and some lemon juice to the prawns. Makes all the difference

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 .

Why doesn’t this channel have more subscribers? it’s Rick ‘friggin’ Stein FCS😭😫. 😅😅

Your my hero @rickstien

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

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).

I'm gonna try using chilli vodka instead of the chillies

Always keep some pasta water my god 👍🏻

👍🏻👏🏻

I opened a pack that way once and a piece of pasta went into my hand.

Rick stein mandolin

Wow, what a manly way of opening your Spaghetti: Whack it…

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😮😅😅😊😊

Anyone know what pan he's using, please?

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.

Fresh prawns and homemade pasta would work well 😂

For anyone who is diabetic or losing weight a £1 coin portion of linguini is recommended.

Why the Music?

he look so old now used to see him in his early days

Super delicious but people who peel the skins off tomatoes have a lot of time on their hands

Why no onions?

this guy is obessed with parsley, wtf

Rember don’t scrape your chopping boards with the knife at home

Sounds and looks like he doesn't need to be there...

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?

MADE this but with half a tin of tinned tomatoes. Big mistake, ruined the taste...has to be fresh.

You need a good splash of white wine and juice of half a lemon Rick. Add these and I’ll give you a 👍🇮🇹