Description
A long, flat and narrow cut. Of Ligurian origin, linguine go well with pesto alla genovese and sauces using molluscs and crustaceans. They are also great with white sauces based on milk, mascarpone or cheese, and spices. Try them with our recommended recipes, such as the gloriously simple “linguine aglio e uoglio” (linguine with garlic and oil), and make an impression when friends turn up for dinner unexpectedly (“all’intrasatta” in dialect) and there’s little in the fridge.
