Course Primo Main ingredients Flour and Egg | Variations Linguettine | |
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Similar Fettuccine, Penne, Rigatoni, Tagliatelle, Spaghetti | ||
How to cook linguine vongole pasta recipes
Linguine (/lɪŋˈɡwiːni/; [liŋˈɡwiːne]) is a form of pasta – like fettuccine and trenette, but elliptical in section rather than flat. It is about 4 millimetres (0.16 in) in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette or bavette. A thinner version of linguine is called linguettine.
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Origins
Linguine originated in Genoa and the Liguria region of Italy. Linguine alle vongole (linguine with clams) and Trenette al pesto are popular uses of this pasta.
While spaghetti traditionally accompanies meat and tomato dishes, linguine are often served with seafood or pesto. Linguine is typically available in both white flour and whole-wheat versions; the latter are usually made in Italy.
