Linguine, a close relative of Fettuccine, is made from long, flat strands of pasta, but is thinner and narrower. Linguine, which means "little tongues" in Italian, originated in the Liguria region of Italy. Throughout this area, the air is fragrant with salty ocean breezes and the aroma of delicious food cooking.
The local trattorie in the Liguria region of Italy are sure to feature a savory pasta meal of Linguine with a traditional Pesto all Genovese sauce, made from fresh local basil, pine nuts, Pecorino cheese, extra virgin olive oil and garlic.
Linguine is best known paired with traditional pesto. Other perfect matches include tomato, oil-based, or fish-based sauces.
01. Bring 4 - 6 quarts of water to a rolling boil. Add salt to taste, if desired.
02. Add contents of package to boiling water. Stir gently.
03. Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 9 minutes. For more tender pasta, boil an additional 1 minute.
04. Remove from heat. Drain well.
05. Serve immediately with your favorite Barilla sauce.
To prepare half package: Use 3 quarts of water. Cook according to directions above.