Newsgroup: it.hobby.cucina
Titolo: Linguini Vongole Bianca recipe please

My recipe is too American (complicated). Any recipes appreciated. I can't
read Italian, but I can translate it! Thanks.
-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families:  
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    Thank a Veteran!
Support Our Troops:   
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   You are not forgotten.
Thanks ! !                 ~Semper Fi~                USMC 1365061

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ma va! complicata questa ricetta??!!
ingredienti:
80g di linguine a testa
500g di vongole
uno spicchio di aglio
olio buono
prezzemolo
un bicchiere di vino bianco
esecuzione:
scaldi l'olio in una padella con l'aglio a fettine,metti le vongole e
copri,poco dopo cominciano ad aprirsi,metti il vino aspetti
4minuti,metti il prezzemolo e salti le linguine.
enjoy your meal!!

80g di linguine a testa
Errore di battitura? Forse volevi dire 180g
Buona giornata
Gi
-- 
Per chi avesse necessit� di contattarmi privatamente: 
gsassachiocciolatiscalipuntoit
Scusate il disturbo. 

read Italian, but I can translate it! Thanks.
Olive oil, a good one, let's say two or three tablespoons. Garlic,
minimum 2 cloves. Fry it slightly and slowly. The slower, the better.
When it's brown, remove it.
Put the vongole, wait them to open. As long as they'll be opening,
remove them, one by one and put them in a dish. The vongole will pour
a lot of water, don't let it evaporate. Once all the vongole are out
of the pot, filter the liquid in the pot, to remove the sand, just in
case...
Cook linguine as usual, when they're al dente, strain them and
terminate the cooking in the vongole's pot for a copple of minutes
using all the liquid. 
Do you like parsley? Good: put it minced fine. 
Do you like RHCP? Very good: add it in the way you like.
Finally mix the vongole with the pasta. I prefer to leave 20% of the
vongole with their shells and to shell all the others out. 
Serve.
It's longer to describe it than to do it. :)
 
-- 
Ciao, | R: Perche' incasina l'ordine con cui si legge un messaggio
Speck | D: Perche' quotare sotto da' cosi' fastidio?
      | R: Quotare sotto.
      | D: Qual e' la cosa piu' seccante su usenet e in e-mail?

 Scusate il disturbo.
???? tu ti pappi 180g di linguine (peso a crudo) al colpo??
complimenti!!

complimenti!!
Tu procura le vongole bbone e me ne magno anche 2 etti. Poi svengo, ma
svengo felice. :)
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:
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vabbè che vuol dire, nelle ricette si mettono dosi *umane* poi anche a
me gli spaghi/vongole piacciono e me ne scofano un container!!

 complimenti!!
Senti, io per ragioni di dieta non mangio pi� pasta. Per le bambine e mio 
marito faccio sempre 500 gr. di pasta, con la speranza che ne avanzi per
il 
cane, che generalmente apprezza. Mai, dico mai che la povera Bijou possa 
mangiare un po' di pasta!!!!
-- 
questo articolo e` stato inviato via web dal servizio gratuito 
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 ma va! complicata questa ricetta??!!
Thanks, Fulvio. Is that 500g di vongole after they've been taken out of the
shell, but still raw?
OK. This is what I want to replace, modify or otherwise improve. Now, you
can all laugh at me. I turned 75 two days ago, so I don't care! I had a
nice melanzana parmagiano with 2 glasses of a nice Chianti for my birthday
dinner. I was very happy!
"Nick's American Linguini Vongole Bianca (White Clam Sauce)
Serves 4
3/4 cup of EVOO
4 to 10 cloves garlic, finely chopped
2 Tbs chopped fresh parsley or 1Tbs dried
1Tbs chopped fresh basil leaves or 2 tsp dried
1 tsp chopped fresh thyme leaves or � tsp dried
A large pinch of dried oregano
ground white and/or black pepper to taste
1-1/2 Dozen Cherrystone Clams shelled and chopped with juices reserved [see
NOTE below]
1 cup sliced mushrooms (optional)
1 cup heavy cream
1/2 cup dry Marsala or Pinot Grigio wine
1/2 cup grated Parmigiano Reggiano, Pecorino Romano, Grana Padano or Asiago
cheese
1 pound of linguini
1. Heat olive oil in large saute pan over medium heat.
2. Add garlic, cook until lightly browned. Add mushrooms, cook 'til soft.
Stir in parsley, basil, thyme, oregano and pepper.  [see NOTE below]
3. Add Clams with their juices, bring to a boil then lower heat to a simmer
and cook for 5 more minutes. Stir in whipping cream and wine; heat through,
stirring occasionally.
4. While the sauce is cooking, bring a large pot of water to a boil. Add 1
Tbs of salt, two Tbs EVOO and the linguini.
5. Cook uncovered over high heat until Al dente.
6. Drain pasta, put back in pot add some butter and some of the sauce to
the pot and mix it up.
7. Dish out pasta spooning remaining sauce over top.  Garnish with chopped
parsley and grated cheese.
NOTE: Clams were $6 a pound. I bought 1-1/2 pounds, which turned out to be
  eight Little Necks. I let the Little Necks relax in one litre of cold
  water with 7-1/2 tsp Mediterranean sea salt (simulated seawater) for
  about 1/2 hour, then scrubbed them with a coarse brush. You could
  probably use 3 or 4 cans of whole baby clams, instead. I also bought a
  can of chopped clams in clam juice (next time I'll buy two, maybe three)
  and a bottle of clam juice. AFAIK, when Sai makes this, she just uses
  lots of cans of clams and clam juice.
When the mushrooms were done, I added 1/2 cup of Pinot Grigio, turned the
heat up, put in the whole clams, covered and steamed 'til they popped open.
I removed them and proceeded as above, adding 1/2 cup of additional clam
juice and slightly reducing the sauce. Next time I'll reduce the sauce
more. Served with grated cheese and a couple of whole clams on top, plus a
couple of glasses of vino. Everyone's happy!"
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 vabb� che vuol dire, nelle ricette si mettono dosi *umane*
ah grazie del complimento eh!? quindi io non sarei umano, vista la dose 
di pasta con le sarde che mi hai sottoposto qualche settimana fa! :-D
PS
mi lecco ancora i baffi......
-- 
Mardot

 Serves 4
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Ok please please please DO NOT say heavy cream. Never. Just don't you ever 
say that word over here. You can't even imagine what could happen to
you!!!! 
And, please, don't put parmigiano on linguine alle vongole, or mushrooms
(my 
thought, of course). And of course, happy happy birthday!!
Lori
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 [ . . . ]
Thanks, Speck. RHCP? Peperoncillo? Thai call it 'Prik Bon'. I like it!
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 marito faccio sempre 500 gr. di pasta
MECOJONI!
mezzochilo per un uomo e quante bambine? hai un asilo? ;-)
-- 
Mardot

 complimenti!!
I have diabetes, so 1/4 cup is safe for me. 1/2 to 3/4 if I'm drinking a
lot of Chianti (which I do)!
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 svengo felice. :)
Four adults and four kids, ages 2, 4, 6 & 8.
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 Lori
Thanks for the Birthday wishes. I hoist three in your general direction!
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Thank you all for your ideas and comments. I have a lot of translating and
collating to do!
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RHCP? Peperoncillo? Thai call it 'Prik Bon'. I like it!
Yes, "peperoncino" in italian. Perhaps not suitable for kids... ;)
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 Yes, "peperoncino" in italian. Perhaps not suitable for kids... ;)
I thought peperoncini were the pickled peppers and peperoncillo were the
dried pepper flakes? I'm so confused. The kids are 1/2 Thai. They like
spicy!
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spicy!
In Italy, peperoncino is the common name of the *HOT VARIETIES* of
capsicum annuum. There are a lot of cultivars, but, just as a
reference, this is the most common and recognized shape, color and
dimension:
http://www.herbalistics.com.au/shop/images/jalapeno2.jpg
Regardless the particular variety, and whatever its status (fresh,
dried, powdered,...) the effect of what we call generically
"peperoncino" is to burn your mouth even with relatively small
quantities: i.e. one of it in the pasta for four people will result in
serious casualities in 90% of the families I know. :)
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 dinner. I was very happy!
auguri!!
si i 500g di vongole sono da intendersi col guscio,crude, per la
ricetta *americana* mi astengo da commenti per evitare problemi
diplomatici tra le ambasciate!!

"Nick's American Linguini Vongole Bianca (White Clam Sauce) [...]
Do you know the italian saying "shooting on the Red Cross"? :)
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Lori
Posso pregarti di non quotare tutto il messaggio a cui rispondi? La
lettura della tua risposta ne trarrebbe giovamento.
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 expected to be laughed at, but not being warned of being snarled at!
She must have thougth that "heavy cream" is the equivalent of half and half 
(20% fat cream), which has a very bad reputation in this NG.
Isn't "heavy cream" the real deal, with 40% fat?
-- 
  Vilco
No, non mi sono mai allenato, la prima volta che mi accadde, fu perch�
scappavo da un cane, passai attraverso una rete metallica, fu una cosa
istintiva, non sarei in grado di insegnarlo a nessuno. Solo dopo sono
riuscito a controllare questo potere. [ArBel su IDM, 11.05.2010] 

 of the shell, but still raw?
Translating Fulvio's answer: he means 500g of clams still *with* theyr 
shell.
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 serious casualities in 90% of the families I know. :)
Heh heh. We use them a lot. Usually green. Thai call them 'prik dong'.
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 diplomatici tra le ambasciate!!
:-))))))))))))))
-- 
Mardot

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OK. That's what I thought. Thanks, Ambasciatore di cottura!
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;-)

 Do you know the italian saying "shooting on the Red Cross"? :)
Does that have anything to do with heavy cream? ;-D
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 Isn't "heavy cream" the real deal, with 40% fat?
Oh, OK. Thanks Villi. I was afraid I had made some kind of mal mot. Heavy
cream in the States is around 36%.
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 shell.
Thanks Villi. I might have used too much clams! LMAO
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 Do you like RHCP? Very good: add it in the way you like.
Talking about RHCP, "Add It BY THE WAY !!!" :DDD
IMHO, Speck's recipe is right.
Last but not least, in Italy we write it "LinguinE", not "LinguinI".
You can read them as "LINGUINAE" !!!
--
G.

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<groan>
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 IMHO, Speck's recipe is right.
yes, it seems to me very perfect, but: why not a drop of white wine on 
the vongole while they are opening themselves?

 read Italian, but I can translate it! Thanks.
Best wishes for all.
For the recipes follow the others, they are great.
ale

Mardot ha scritto:
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2. Magre
-- 
questo articolo e` stato inviato via web dal servizio gratuito 
http://www.newsland.it/news
 segnala gli abusi ad 
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 lettura della tua risposta ne trarrebbe giovamento.
Scusami. :(
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 2. Magre
ancora per poco

 couple of glasses of vino. Everyone's happy!"
I have no problem with cream, but I learned to make this dish using flour 
and water to create the thick richness of the dish.  Might go good with some 
BBQ, eh Nick? 

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Vongole 'briago?
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 some BBQ, eh Nick?
Thanks, Wallace. I'll use flour with butter or olive oil, to make a roux,
but for thickening, I like tapioca or arrowroot.
Gotta pick up a couple of racks of pork ribs and throw a BBQ party when Jun
gets back from Thailand! Anybody wants to come, eat my SPAM and email me!
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