Linguine

Crude linguine Pasta.

Linguine (also misspelled 'Linguini') is a form of pasta — flat like fettuccine and trenette. It is wider than spaghetti, about 1/4 to 3/8 inch, but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette or bavette. A thinner version of linguine is called linguettine.

Linguine originated in Genoa and the Liguria region of Italy. Linguine alle vongole (linguine with clams) and Trenette al pesto are popular uses of this pasta.

While spaghetti traditionally accompanies meat and tomato dishes, linguine are often served with seafood or pesto. Linguine is typically available in both white-flour and whole-wheat versions; the latter are usually made in Italy. Because the individual strands of linguine are bulkier than spaghetti, and thus have a higher ratio of volume to surface area, linguine must be cooked slightly longer in order to achieve the same degree of doneness.

See also

• Pasta
• List of pasta types