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Linguine (Italian: [liŋˈɡwiːne], lit. 'little tongues'; English: /lɪŋˈɡwiːni/;
sometimes anglicized as linguini) is a type of
Italian pasta similar to...
-
flavoring agent. The
clams are then
added to the firm
pasta (spaghetti,
linguine or vermicelli),
along with salt,
black pepper (or red pepper), and a handful...
- of narrow, flat,
dried pasta from Genoa, Liguria; it is
similar to both
linguine and fettuccine.
Trenette is the
plural of trenetta, but is only used in...
-
mornay sauce or
condensed cream soup. It is
combined with or
served over
linguine, spaghetti, egg noodles, or
other types of pasta,
sometimes topped with...
- queens").
Mafaldine is
prepared similarly to
other ribbon-based
pasta such as
linguine and fettuccine. It is flat and wide,
usually about 1 cm (½ inch) in width...
-
served with spaghetti,
although it is also
paired with penne, bucatini,
linguine, and vermicelli.
Garlic and
anchovies (omitted in the
Neapolitan version)...
-
known in
Italian as sugo alle vongole, is a
topping for pasta,
usually linguine. The two most po****r
varieties are white,
usually featuring minced clams...
- have to be
paired with penne,
other options include rotini, bow tie, or
linguine for example. However, a 2023
article in
Epicurious notes that
despite its...
- cross-section like
flattened spaghetti,
similar to
trenette and
wider than
linguine. This type of
pasta originated in the
Italian city of Genoa, and is the...
-
pressed into
sheets or extruded.
Varieties of
pasta such as
spaghetti and
linguine are cut by
rotating blades,
while pasta such as
penne and
fusilli are extruded...
