Linguine

Origin

Linguine (“little tongues”) originated in Liguria, where they pair naturally with Genovese pesto and coastal seafood. Their elliptical cross-section holds oil-based sauces better than round spaghetti.

How to make them

1. 01

   Cook dried linguine in salted boiling water until al dente.

2. 02

   For pesto, loosen the sauce with pasta water before tossing.

3. 03

   For seafood, finish the pasta in a skillet with wine, garlic, and shellfish juices.

4. 04

   Avoid over-saucing—linguine shines with lighter coatings.

Storage

Dried linguine stores up to 2 years cool and dry. Fresh linguine refrigerates 1–2 days or freezes well. Cooked leftovers keep 3–4 days refrigerated.

Popular dishes

• Linguine al Pesto

  The Ligurian classic: basil pesto, potato, and green beans in some traditional versions.

• Linguine alle Vongole

  Clams, garlic, white wine, and parsley over flat ribbons.

• Linguine ai Frutti di Mare

  Mixed seafood tossed with olive oil or light tomato.

• Linguine al Limone

  Lemon, butter or olive oil, and Parmigiano for a bright weeknight bowl.

• Linguine with Shrimp Scampi

  Garlic-butter shrimp popular far beyond Italy’s coast.