What does Cozze e vongole mean?

What does Cozze e vongole mean?

English translation: sautéed mussels and clams 10:23 Oct 7, 2003. Italian to English translations [Non-PRO] Italian term or phrase: Sauté di cozze e vongole.

Where does vongole come from?

Spaghetti alle vongole/Origins

What is Veraci?

Veraci means ‘the one’. Vongole veraci shells are oval and around 5 cm in size. The colour of their shells varies greatly and may be black, white, grey or yellow and any variations in between.

What is the meaning of aglio olio?

Spaghetti aglio e olio (Italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; Italian for ‘”spaghetti [with] garlic and oil”‘) is a traditional Italian pasta dish from Naples. It is a typical dish of Neapolitan cuisine and is widely popular.

How do you eat spaghetti vongole?

The solution is simple: Pluck the cooked clams from their shells, then toss them back into the pasta. Save just a few shell-on clams to add as a garnish—an important garnish that, aside from looking nice, lets your guests know they’re eating fresh clams and not sauce from a jar.

How do you pronounce Salsiccia?

‘Salsiccia, salsicce’ is Italian for ‘sausage, sausages’. English-speakers tend to add in an extra syllable when they say ‘salsiccia’ so it sounds like ‘sahl/SEE/ tchee /ah’.

What is vongole Veraci?

In the Liguria region of Italy, east of Genoa, Spaghetti alle vongole (veraci) means spaghetti with tiny baby clams in the shell, no more than the size of a thumbnail, with a white wine/garlic sauce. Linguine also may be used for the pasta in preference to spaghetti.

What are Lupini clams?

Lupini has a thin shell of approximately 1-2 cm and a white, creamy colour. The shell is hidden in the sand, below the surface and may be found as deep as 5-20 metres. Lupini is slightly salty and sweet with a succulent bite. This shellfish is delicious in spaghetti and other pasta dishes or soup.

Where is aglio olio from?

Spaghetti aglio e olio/Origins
While believed to have originated in Naples, Italy, various versions of pasta Aglio e Olio can be found in every region of Italy, and its natural simplicity makes it a great base recipe for any home cook’s repertoire.