Art. cod.: 00002

They have the same thickness of Maccheroncini but greater width. The linguine are flat and narrow.

They are ideal to be served with fresh tomato-based sauces, vegetables and herbs. In addition, the linguine are appreciated with sauces made from shellfish and seafood, but also with cheeses combined with spices such as saffron, curry, ginger and horseradish.


Ideal seasoning: fish and meat sauce or vegetables



Pubblished in Classical Egg Pasta

Ingredients (3/4 people)  Ingredienti

250 g Antica Pasta linguine, 400 g peeled tomatoes, 30g butter, 2 small glasses of brandy, 1 carrot, 1 celery stalk, 1 onion, extra virgin olive oil, sugar, salt, pepper.


Let the butter wilt in a pot, then add the peeled tomatoes, a tablespoon of sugar and the brandy, stir well until it evaporates. Then add salt and let everything cook for about ten minutes. In a second small pot, put olive oil, finely cutted onion, celery and carrot. When very lightly browned, add it to the tomato sauce. In the meantime, cook the linguine until they are al dente in a deep pot of salted water, add the sauce and pepper to taste.

Pubblished in Recipes