Italian Translator Help Needed for Recipe :)

[jack.slocum]

I had one of the best dishes of my life recently here (http://www.ilpostorestaurant.com/) and I have found what I believe to be a similar recipe. However, it is in italian and I have no clue what anything is! The google translation is horrible. :( Please someone, help me - I must eat this again! :D

Ingredients
1 kg tra cozze (mitili) e vongole veraci, 1/2 kg di linguine, un ciuffo di prezzemolo, aglio, olio extravergine di oliva, 3 o 4 pomodorini, peperoncino, un bicchiere di vino bianco.

Preparation
Aprire i molluschi tenendo da parte, dopo averlo filtrato, il liquido che contengono all'interno. In un tegame ampio, scaldare l'olio e far dorare gli spicchi di aglio schiacciati, aggiungere i pomodorini a pezzetti e la met

[max969bl]

Now i'm at work but this evening i will if I remember enough of mine english applied to cooking :D

[garyrgi]

Jack you live in Ireland? or were there on vacation?

The ingredients are easy (just from eating so much Italian food in Italy), the directions are tough though :) From the ingredients alone it sounds like a nice dish... I too would be interested in having the directions translated.

Gary

[Animal]

I understand enough Italian to know that you're planning to eat molluscs! Euw! ;)

[jack.slocum]

Jack you live in Ireland? or were there on vacation?

The ingredients are easy (just from eating so much Italian food in Italy), the directions are tough though :) From the ingredients alone it sounds like a nice dish... I too would be interested in having the directions translated.

Gary

I live in Cleveland OH. I was there doing a workshop a few months back. But this dish was so good, I have been thinking about it for months!


I understand enough Italian to know that you're planning to eat molluscs! Euw!

Haha, It's actually awesome! Just the right mix of fire (the chili pepper), seafood (clam and mussels) and tang (the lemon). Here's the description from the menu:

Linguine with lemon sauteed mussels & clams in white wine, chilli & garlic.

[KRavEN]

1 kg mussels and clams, 1/2 kg of linguine, (I don't know what prezzemolo is), garlic, extra virgin olive oil 3 or 4 pomodorini, paprika, a white glass of wine.

Preparation Open the shells then hold them aside, after filtering the liquid inside and save it. In a large frying pan heat the oil and add garlic crushed, add the pomodorini and the half of the mussels together with the paprika. Cook for 10 minutes on low with lid, then to add the remainder of the mussels and their liquid, the wine will evaporate. the pasta should be aldente, add some oil and the fresh (I don't know what prezzemolo is minced).


That's what I got out of it. Double check before you try to cook it.

[efege]

prezzemolo: http://www.e-rcps.com/pasta/basics/ing/parsley.shtml

Better yet: http://www.calabrian-cooking.com/italian-cooking-dictionary/

[efege]

Just the right mix of fire (the chili pepper), seafood (clam and mussels) and tang (the lemon). Here's the description from the menu:

Linguine with lemon sauteed mussels & clams in white wine, chilli & garlic.

But... where's the lemon in the recipe? :-/

[jack.slocum]

But... where's the lemon in the recipe? :-/

It's a different recipe, I guess I will have to improvise. :)

Kraven - thanks, that will work!

[efege]

Sorry Jack, I forgot you mentioned above that it was just a similar recipe! Reading too fast :">

[indulgence]

[QUOTE=jack.slocum]I had one of the best dishes of my life recently here and I have found what I believe to be a similar recipe. However, it is in italian and I have no clue what anything is! The google translation is horrible. Please someone, help me - I must eat this again!

Ingredients
1 kg tra cozze (mitili) e vongole veraci, 1/2 kg di linguine, un ciuffo di prezzemolo, aglio, olio extravergine di oliva, 3 o 4 pomodorini, peperoncino, un bicchiere di vino bianco.

Preparation
Aprire i molluschi tenendo da parte, dopo averlo filtrato, il liquido che contengono all'interno. In un tegame ampio, scaldare l'olio e far dorare gli spicchi di aglio schiacciati, aggiungere i pomodorini a pezzetti e la met

[jack.slocum]

Indulgence, thank you! I will let you know it turns out. :)

[indulgence]

Please do. I'm not a huge fan of clams/mussels myself... although this might be quite nice with calamari :D

That got me svn access right? ::wink wink::

:)

[lorenzo]

Hi Jack, this is a translation directly from Italy. The translation is from a friend of mine.

You can find her blog here (http://kitchenpantry.blogspot.com/), she's a great italian chef.

Ingredients
1 kg of fresh mussels and fresh clams
500 g of Linguine
Few parsley leaves
2 garlic cloves
Extra-virgin olive oil
3 or 4 cherry tomatoes
Chilli pepper
1 glass of white wine

Preparation
In a pan, covered, open mussels and clams, over high heat. Filter and keep the cooking juices. Open the shellfish.
In a large pan, hot the oil and stir fry the smashed garlic cloves. Add the diced tomatoes, half of the shellfish and the chilli pepper.
Cook for the minutes, covered, then add the rest of the shellfish and the cooking juice. Add the wine, let it evaporate.
Cooke the linguine al dente. drain them and them to the pan with the shellfish, turning constantly. Add a bit of oil and the minced parsley.

Buon Appetito!!! =P~

Ciao
Lorenzo

[indulgence]

Hi Jack, this is a translation directly from Italy. The translation is from a friend of mine.

You can find her blog here (http://kitchenpantry.blogspot.com/), she's a great italian chef.

Ingredients
1 kg of fresh mussels and fresh clams
500 g of Linguine
Few parsley leaves
2 garlic cloves
Extra-virgin olive oil
3 or 4 cherry tomatoes
Chilli pepper
1 glass of white wine

Preparation
In a pan, covered, open mussels and clams, over high heat. Filter and keep the cooking juices. Open the shellfish.
In a large pan, hot the oil and stir fry the smashed garlic cloves. Add the diced tomatoes, half of the shellfish and the chilli pepper.
Cook for the minutes, covered, then add the rest of the shellfish and the cooking juice. Add the wine, let it evaporate.
Cooke the linguine al dente. drain them and them to the pan with the shellfish, turning constantly. Add a bit of oil and the minced parsley.

Buon Appetito!!! =P~

Ciao
Lorenzo

And the translation is still broken english... and missing some parts.

Although if she wants to UPS Same Day me a Saint Honore... I'd love her forever. It's like a giant delicious Profiterole with honey and goodness :D

[jack.slocum]

Hi Jack, this is a translation directly from Italy. The translation is from a friend of mine.

Thanks Lorenzo! I haven't made it yet, but I will soon. Between the different translations, I should be able to get it right. :)

On a side note, all this cooking talk appears to have inspired my wife. Tonight she made baked shells stuffed with beef, pork and ricotta cheese. It was awesome. I should have started this long ago! ;)