Qu'est-ce que le/la/l'Linguine ?
A long, flat, narrow pasta, wider than spaghetti but narrower than fettuccine, originating from Genoa. Its shape is ideal for thinner, oil-based sauces.
"The elegant bridge between pasta and sauce."
Technical Metrics
Cooking Time (Dry)
9-13 minutes
Ideal Sauce Consistency
Thin, oil-based, cream
Origin City
Genoa, Italy
Le secret du chef
The flat side of linguine holds thin, oil-based sauces beautifully. When preparing, finish cooking the pasta directly in the sauce for the last minute to meld flavors.
Comment choisir et conserver le/la/l'Linguine
Look for durum wheat semolina; bronze-die extruded for texture; check for consistent shape.
Quels accords culinaires avec le/la/l'Linguine ?
- Clam sauce (linguine alle vongole)
- pesto
- shrimp scampi
- aglio e olio
- marinara sauce.
Questions fréquentes
Quel goût a le Linguine ?
Mild, Starchy, Neutral (absorbs sauce flavors)
Comment choisir et conserver le Linguine ?
Look for durum wheat semolina; bronze-die extruded for texture; check for consistent shape.