Wednesday, April 18, 2012

Wednesday’s Helping: Linguine

A flat pasta with grit
Look out for this pasta that’s heartier than spaghetti but less weighty than fettucine. The name translates from Italian into “little tongues.” This specific pasta-shape originated in Northeast Italy in the Liguria region. We recommend preparing linguine-shaped noodles for hefty tomato sauces and thicker white sauces since they have more bite. Traditionally, Italian cooks like pairing linguine with seafood, such as clams or mussels.

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