0:00 welcome to the kitchen get ready let's go it's cooking with Jack put on a tasty show hey food Jacks what's going on okay today we're making got our tomatoes got our garlic bread got our linguine got our seafood we haven't started yet so we're gonna make linguines with seafood0:29 Usually in the restaurant you get linguinis with clams. This has got more than that. So let me show you first how my mom taught me to make sauce. My mom would start her sauce with whole tomatoes or she would do a mixture of whole tomatoes and crushed tomatoes. Okay. So.0:57 Marzano tomatoes. She would, if she could. She'd use, let's say she'd use two cans, right? But she would only season one for the whole sauce. So that01:21 My mom would never use garlic salt. She would use garlic powder or granulated. So I'm gonna put some garlic in there. She liked to control the salt. So let's put some onion in there. Whoops, that's a lot too. She never trusted the garlic salts or the onion salt. So put a little salt in there.01:52 If you do salt, you're obviously gonna do some pepper. I like a lot of pepper. Now, Italian seasoning is usually rosemary, thyme, and basil, maybe parsley, but it should tell you in the ingredients.02:18 There we go. That's just one can, but enough seasoning for the whole pot. So we'll blend up the other can in a minute. Okay. This is perfectly seasoned. It will mix beautifully. Bring the pot over here.02:46 because there's a lot of seasoning still remaining. There we go, and give that a second blend. That will pick up the rest of the seasoning that's stuck along the walls.03:16 Then bring it over to your burner you're gonna use. Turn it on low, like low, low. So let's try that right now. Put it on low, low. That's the basics to my mom's sauce, but I wanna talk about this for a minute, okay?03:46 You could have pasta every night with a different meat in the sauce and it would taste different every night. You put beef in here, it's gonna taste different than if you put pork or pig's feet or seafood. She would put different meats in the sauce and cook with different pastas. And it would be like a whole nother dinner.04:17 We didn't feel like we were eating pasta again and again because the flavor was completely different. Keep this on low till it becomes a simmer. The reason why you start off on really low is so that the seasoning can flavor all the sauce, has time to cook, okay? Put that on low until the simmer shows up. And then,04:46 I will show you the rest. I want to talk about one more thing. The Italians use two different ingredients in their sauce to cut the acid. So you don't get like acid reflux. You don't have acid issues because this is highly acidic. They'll either, which I don't recommend, they'll put sugar in. They'll put, you know, a couple of tablespoons of sugar in the05:17 But what my mom did, my mom, we used to put wine, Burgundy. You're supposed to put Merlot, but any red wine. We couldn't afford Merlot when we were kids. Burgundy was a lot cheaper. My mom would use Burgundy. I got Merlot. We're going to put that in right now. So we're going to show you about how much wine we put in. We put in a lot of wine because it also flavors.05:52 put it in right away, it'll cook off. Thank you, honey. So let's, I got some yellowtail Merlot. Hold on a minute. Give me one second. Let me eyeball this.06:20 Probably a glass or two of wine. But once again, it's amazing with the sauce. It gives a great flavor. The alcohol will cook off. Fully seasoned. Now the acid's been taken care of. We can just let it cook. Let it get wonderful before we add the seafood.06:48 We've been simmering. We got the water ready for the pasta. We're going to use that big skillet to make the pasta. We got the sauce simmering right now. Now it's time to add the seafood. I got a mixture of squid, mussels, shrimp, and scallops. Okay. So let's put all that in there. We'll take a look.07:14 I love seafood. I may put, let's see. How's it look? Can we fit another bag in there? Probably. All right, let's get the other bag in there. Yep, I'll just pack it in. There we go. So I bought two bags, because I ain't eating the pasta. I'm eating seafood.07:47 So Tammy just came in and said that the sauce looks a little runny. If you got, because the seafood was frozen, there was ice in the bag, so probably add water to the sauce. Feel free to rinse the ice off your seafood. If it's too runny, let it simmer like this for an extra 10 minutes.08:13 All that steam is moisture coming out. It'll thicken up. Let the sauce cool a little bit. It'll thicken up. Then apply it to the pasta. Everything looks good so far. Pasta's perfect. We're about ready to add the seafood. And everything should be good. So I'm going to get a nice goff of it. Bring it over and just top it.08:45 Add a little shaky cheese, some ricotta, but it looks perfect. So let's try this real quick. Hold on, I don't want to burn my guts.09:16 The seasoning's good. Try some seafood. Mussels. Mmm. Mmm. Perfectly. Try the calamari. Just gonna grab it. Haven't had calamari in a while. Mmm. Really good.