A long, somewhat flat noodle pasta from Italy.
Linguine [lin-GWEE-nee] is a flat pasta between spaghetti and fettucine in width. Directly translated, "linguine" is Italian for "little tongues." Like most pastas, linguine is primarily made with semolina flour, a light, slightly gritty, pale yellow Italian flour that gives linguine its characteristic color. Linguine comes from the northwestern coast of Italy, around Genoa. Linguine is a hardy enough pasta to support most sauces, but it is most traditionally and best served with lighter sauces. Considering its coastal origins, it's unsurprising that linguine is the go-to pasta for seafood dishes. Linguine's most quentissential dish is linguine with clams. Liguine also complements vegetable- and light oil-based sauces like pesto. At PeachDish, we use a heartier whole-wheat linguine to serve with summer squash and cherry tomatoes.
Recipes with Linguine