Linguine (500g) – DIVELLA

Linguine, which means “little tongues” in Italian, has a shape that resembles thin, flat ribbons. Its origins lie in the Liguria region, where it is traditionally paired with seafood-based sauces, such as the famous “Linguine alle Vongole” (linguine with clams). Linguine is often considered the perfect compromise between thin spaghetti and broader fettuccine.

In Liguria, linguine is frequently served with fresh herbs, olive oil, seafood, and light vegetable sauces, making it an ideal pasta for those who enjoy a clean, fresh taste. The delicate yet hearty texture of linguine makes it perfect for capturing flavorful sauces without overwhelming the dish. Though it has regional roots, linguine has become a beloved pasta worldwide due to its versatility and ease of preparation.

Ingredients and Characteristics:

• Made from 100% durum wheat semolina and water (no eggs)
• Flat and slightly wider than spaghetti, but thinner than fettuccine
• Best for pairing with light, delicate sauces, such as pesto, seafood, or fresh vegetables
• Ideal for summer dishes or light pasta salads

Cooking Instructions:

• Bring a large pot of salted water to a boil.
• Add linguine and cook for 8-10 minutes, or until al dente.
• Drain and toss with your favorite sauce or use in your preferred recipe.

Serving Suggestions:

• Linguine alle Vongole: A classic Ligurian dish made with linguine, fresh clams, garlic, olive oil, and white wine.
• Linguine al Pesto: Toss with fresh basil pesto for a light and aromatic dish.
• Linguine with Shrimp and Lemon: Combine with shrimp, garlic, olive oil, and a touch of lemon zest for a refreshing, Mediterranean-inspired meal.
• Linguine Primavera: Pair with a variety of fresh vegetables for a light and flavorful pasta dish.

Storage Instructions:

• Store uncooked pasta in a cool, dry place, away from moisture.
• If cooked, refrigerate linguine in an airtight container for up to 3 days.
• Linguine can also be frozen after cooking. Store in an airtight container or freezer bag for up to 3 months. To reheat, simply heat in a saucepan with sauce or a little water.

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