Some pasta shapes seem built for a specific sauce. Rigatoni catches chunky ragù in its wide tubes, while delicate angel hair works best with butter, olive oil, and other light coatings. Linguine falls comfortably between them.
The long, narrow pasta is flatter and slightly wider than spaghetti, giving it enough surface area to carry creamy sauces without becoming too heavy. It is also sturdy enough for clams, shrimp, sausage, vegetables, and other substantial additions. That versatility makes National Linguine Day on September 15 worth celebrating.
Linguine originated in Liguria, the coastal region of northwestern Italy that also gave the world pesto. Its name means "little tongues," a reference to the pasta's long, flattened shape. Traditional Ligurian preparations often pair it with pesto, seafood, or simple sauces made with olive oil and fresh herbs.
American cooks have made linguine their own. Here it appears beneath garlicky shrimp, tossed with clams and white wine, or covered in rich Alfredo sauce. A package in the pantry can become a quick weeknight dinner or the foundation for something worthy of Saturday night.
National Linguine Day may be an unofficial holiday, but a good bowl of pasta needs very little justification.
Linguine with Prawn Butter Sauce
Prawns, tomatoes, garlic, and shallot come together in a rich butter sauce brightened with lemon and parsley. The complete linguine dinner takes only 15 minutes.
Baccalà Tomato Sauce with Linguine
Salt-cured cod simmers in a light tomato sauce with onion, red pepper, parsley, and olive oil before meeting al dente linguine in this traditional Italian seafood pasta.
Wagensteiger Stainless Steel Pasta Pot
A tall, narrow shape helps the Wagensteiger Pasta Pot accommodate linguine without demanding an enormous burner. Its removable basket also handles asparagus, potatoes, and other vegetables.
Linguine Al Pesto Di Zucchine
Zucchini, mint, parsley, almonds, garlic, and Parmesan become a fresh green pesto for linguine. Toasted almonds add a buttery crunch to this regional Italian pasta.
Alessi Todo Giant Cheese Grater
Designed by Richard Sapper, this 18-inch steel and wood grater produces a serving of Parmesan with one complete stroke. Its sculptural form deserves a place at the table.
