Grocery
Linguine Pasta
What it is
This is a type of pasta that is long and flat, similar to spaghetti but wider. It is made from durum wheat semolina and water. The shape is traditional and well-suited for a variety of sauces. It cooks to an al dente texture, providing a satisfying bite. This pasta is a staple in many kitchens for creating classic Italian dishes. It is dried for preservation and easy storage.
How people cook with it
Linguine is versatile and pairs well with many different types of sauces.
- With seafood sauces
- In creamy pasta dishes
- Tossed with pesto
- As a base for vegetable stir-fries
To cook linguine, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still firm to the bite. Drain the pasta, reserving some of the cooking water. Return the drained pasta to the pot or a serving bowl. Toss immediately with your chosen sauce, adding a little of the reserved pasta water if needed to help the sauce coat the strands evenly. Serve hot.
How it differs from similar foods
Compared to spaghetti, linguine is flatter and wider, offering a slightly different mouthfeel and a greater surface area for sauces to cling to. It is distinct from fettuccine by being narrower. Its shape makes it ideal for lighter, oil-based, or seafood sauces.
Who it is for
Home cooks and professional chefs alike use linguine to prepare a wide range of pasta meals.
How to keep the rest
Store uncooked linguine in a cool, dry place, such as a pantry, in its original packaging or an airtight container. Once cooked, leftovers should be refrigerated and consumed within a few days. Do not freeze cooked pasta as it can affect the texture.