-
Linguine (Italian: [liŋˈɡwiːne];
sometimes anglicized as linguini, English: /lɪŋˈɡwiːni/) is a type of
Italian pasta similar to
fettuccine and trenette...
- 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...
-
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...
- 178. Hyman,
Clarissa (2006-09-02). "Spaghetti con
tutti . . . . . . and
linguine, rigatoni,
bucatini and the rest.
Clarissa Hyman gorges herself on an Umbrian...
- 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...
- tagliatelle, with a cross-section like
flattened spaghetti,
similar to
linguine. This type of
pasta originated in Genoa, Italy, and is the most typical...
-
ratio of
surface area to volume, such as the long, thin
types fettuccine,
linguine,
tagliatelle or spaghetti.[citation needed]
Guanciale is the most commonly...
- Clam
sauce (Italian: sugo alle vongole) is a
topping for pasta,
usually linguine. The two most po****r
varieties are white,
usually featuring minced clams...
-
served with spaghetti,
although it is also
paired with penne, bucatini,
linguine, and vermicelli.
Garlic and
anchovies (omitted in the
Neapolitan version)...
- zoodles), potatoes, cu****bers, carrots, apples, parsnips, and beetroots, into
linguine-like
strands which can be used as an
alternative to pasta.
According to...