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Linguine

Mainly used dry, Linguine are usually combined with simple sauces, such as oil, butter, fish sauces, clams, pesto Genovese.

Spread throughout Italy, Linguine are typical of Liguria


The name
Thin long pasta, shaped as narrow strips. The names comes from Italian word “lingua” – tongue. In the “Dizionario”, published in 1863 by Pietro Fanfani, Linguine are referred to as "kind of pasta for soup, long and thin" also known as bavette or baverine. There are different sizes: small, medium and large. Depending on the size and region of use, linguine can have different names, such as bavette, fettuccelle, lingue di passero, pappardelle, trenette. In Sicily they are called lasagneddi.

Linguine

Area of origin
Spread throughout Italy, Linguine are typical of Liguria: its regional cuisine counts numerous recipes with this format. In southern Italy the most popular is the large-broad version.

Pairings
Mainly used dry, Linguine are usually combined with simple sauces, such as  oil, butter, fish sauces, clams, pesto Genovese.

History
The format is ancient, documented in Provence in the thirteenth century. Originating in Liguria and Genoa, this pasta is characterized by flattened and biconvex section; this provide greater adhesion to the surface of pesto sauces, or even the simple seasoning with oil or melted butter and cheese. Even in your mouth, the broader the surface will enhance the taste and aroma of the paired sauce.

A recipe

Linguine

Linguine with Lobster

Ingredients for 4 servings

  • 3/4 lb Linguine
  • 2 european lobsters, (600g/1)
  • 5 oz whipping cream
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons Brandy
  • 2 oz white onion
  • 1 1/2 oz celery
  • 1 lb canned tomatoes
  • 3/4 oz chives
  • salt to taste
  • white pepper to taste

Preparation:

Cut in half the lobsters lengthwise.
Remove the meat from the tails and cut into chunks.
Detach the claws and, with the aid of a crushing nuts, retrieved the pulp inside (trying not to break them too much, so that you can use them as a garnish).
Hold the coral, if any.
Take a pan of about 20 cm in diameter and gently brown chopped onion and celery, with about half of extra virgin olive oil.

Add heads and shells and toast for a few moments. Pour the brandy, let it evaporate, add the tomato pulp, a ladle of water and let it boil at low flame for 10 minutes.
Add the cream, the coral if any, bring to a boil and season with salt and pepper.
Strain through a sieve and set aside.

Take a large frying pan; cook the pieces of lobster over high heat with a tablespoon of olive oil. Add the shellfish sauce.
Cook the linguine in plenty of lightly salted boiling water, drain al dente and add them to the sauce.

Mix well, Serve and serve, garnish the dishes with the claws and chopped chives.