Linguine

Linguine

A plate of delicious linguine
Course	Main
Place of origin	Italy
Serving temperature	Hot
Main ingredients	Wheat flour, water
Cookbook: Linguine   Media: Linguine

Linguine is a type of pasta similar to fettuccine and tagliatelle but elliptical in section rather than flat. It is about 4mm in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means "little tongues" in Italian. Originating from the Italian region of Liguria, linguine is traditionally served with seafood or pesto.

History

The exact origins of linguine are not well-documented, but it is known to have been a staple in the Italian diet since at least the 17th century, particularly in the Liguria region of Italy. The pasta's design is thought to be ideal for lighter sauces, a characteristic of Ligurian cuisine, which is rich in seafood and aromatic herbs like basil, found in the famous pesto alla genovese.

Preparation

Linguine is made from a simple dough of wheat flour and water, which is then rolled out and cut into strips. In commercial production, the pasta is extruded through dies to achieve its unique shape. Traditionally, it is cooked in boiling salted water until al dente and then served with a variety of sauces.

Serving Suggestions

Linguine is best paired with thin, light sauces that cling to the pasta's flat surface. Popular dishes include Linguine alle vongole (linguine with clams), served with a sauce made from clams, garlic, olive oil, and sometimes white wine. Other common pairings include light tomato sauces, pesto, or seafood-based sauces.

Varieties

While the classic linguine is made from wheat flour, variations include whole wheat and gluten-free options to cater to dietary restrictions. Additionally, flavored linguine, such as spinach or tomato linguine, adds a colorful and flavorful twist to the traditional pasta.

Cultural Significance

Linguine holds a special place in Italian cuisine, especially within the coastal regions where seafood is abundant. It is a testament to the Italian culinary principle of simplicity, where a few quality ingredients are combined to create dishes of exceptional flavor.

See Also

• Pasta
• Italian cuisine
• Fettuccine
• Spaghetti
• Pesto

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