Linguine

Linguine originates from Liguria, the narrow coastal region between Genoa and the French border. These flat, slightly oval pasta shapes fall somewhere between spaghetti and tagliatelle – wider than round pasta, yet narrow enough to absorb sauces evenly without overwhelming them.

Their flat surface makes them the classic choice for pesto alla Genovese, but also for olive oil-based sauces with garlic, bottarga, or clams. Small pieces of fish and meat adhere better than to round pasta. Cooking time: 8–10 minutes, drain when al dente. A Ligurian Vermentino or a dry Pigato pairs well with this pasta – both have enough acidity to cut through the olive oil.