Linguine nº13

Linguine have a flattened and slightly convex shape, designed so that the sauces are evenly distributed over their entire surface. In northern Italy they are usually prepared with the classic Genovese pesto, to which you can add cherry tomatoes to give a nice contrast of color and flavor. In the southern coast, on the other hand, they are usually made with seafood: mussels, prawns, clams... Although it is such a versatile format that you will also love it prepared with butter and sage, with white and spicy milk cream sauces or with mischievous hot sauces with olive oil, garlic and chili.