Linguine

Linguine is a type of pasta that is similar to spaghetti but is wider and flatter. It is available year-round and is a staple in Italian cuisine, particularly in dishes from the Liguria region. Linguine is often served with seafood or pesto and is perfect for dishes with a lot of sauce due to its wide, flat shape that holds onto sauces well.

Linguine Synonyms

Little tongues
trenette
bavette

Linguine Substitutes

Different Forms/Types of Linguine

Dry

Linguine pasta that is dried and packaged, typically found in the pasta aisle of grocery stores. This is the most common form of linguine and has a longer shelf life.

Fresh

Linguine pasta that is freshly made and typically found in the refrigerated section of grocery stores. Fresh linguine has a shorter shelf life but a more delicate texture and flavor.

Gluten-Free

Linguine pasta made from alternative flours such as rice, corn, or quinoa, suitable for those with gluten intolerance or celiac disease.

Whole Wheat

Linguine pasta made from whole wheat flour, offering a more robust flavor and higher fiber content.

How to Choose Linguine

When purchasing dry linguine, ensure the package is sealed and the pasta is not broken. For fresh linguine, check the sell-by date to ensure freshness. Whole wheat and gluten-free linguine should be chosen based on personal dietary needs or preferences. Regardless of the type, good quality linguine should have a consistent color and texture.

Cooking/Prep Tips for Linguine

Linguine is a type of pasta that is wider than spaghetti but not as wide as fettuccine. It is best cooked al dente, which means it should be firm when bitten. To achieve this, boil the pasta in salted water for about 9-11 minutes, stirring occasionally to prevent sticking. Once cooked, drain the pasta but reserve some of the pasta water. This starchy water can be used to adjust the consistency of your sauce. Avoid rinsing the pasta after cooking, as the starch helps the sauce adhere to the pasta. Linguine is versatile and can be used in a variety of dishes, from light seafood recipes to rich, hearty sauces.

Shelf Life of Linguine

Dry linguine should be stored in a cool, dry place in its original packaging or an airtight container. It can last up to two years if stored properly. Fresh linguine should be stored in the refrigerator and used by the sell-by date. If not used immediately, fresh linguine can be frozen for up to three months. Whole wheat and gluten-free linguine should be stored similarly to dry linguine, but be sure to check the package for any specific storage instructions.

Recommended Brands for Linguine

dry linguine: Barilla

fresh linguine: Buitoni

gluten-free linguine: Barilla

whole wheat linguine: De Cecco

Cooking Techniques for Linguine

Baking: Although less common, linguine can also be baked in a casserole or pasta bake. This method is typically used for heavier, cheese-based dishes.

Boiling: This is the most common method of cooking linguine. Boil the pasta in a large pot of salted water until it is al dente. Remember to stir occasionally to prevent the pasta from sticking together.

Sautéing: After boiling, linguine can be sautéed with other ingredients to create a flavorful dish. This method is often used in recipes like linguine with clams or linguine with garlic and oil.