Linguine: what is it and what is it eaten with? Recipes. Types of pasta

Linguine is a classic Italian pasta native to the Campania region of Italy. Translated from Italian, the word “linguine” means “small tongues.” This type of pasta is currently quite popular all over the world.

Linguine pasta is wide, flat and thin. Some types of it can be quite thick, like spaghetti.

There are many recipes for linguine. Classic pasta is usually served with seafood or other light food.

Linguine is often served with various sauces. This helps to liven up and diversify the dish.

Some cooks add various herbs to pasta. This helps give the dish a different color.

How to cook linguine? Consider a classic cooking recipe.

Ingredients for linguine

• 225 grams of mushrooms
• 80 ml olive oil
• ? teaspoon table salt
• 1 small clove of garlic
• Some raisins (to taste)
• Juice of 1 lemon
• 4 sprigs fresh thyme
• 500 grams linguine
• 1 bunch of fresh parsley
• 2 – 3 tablespoons grated cheese (or to taste)
• Freshly ground black pepper to taste.

Linguine recipe

Peel and finely chop the mushrooms. To make linguine pasta we will use champignons. They should be fried in a frying pan until cooked.

Place the sautéed mushrooms in a large bowl. Pour olive oil over them.

Peel and chop the garlic. Add it to the mushrooms. Season with salt and lemon juice. Add lemon zest.

Take 4 sprigs of thyme. Separate the leaves. Add the fragrant thyme leaves to the bowl. Mix everything thoroughly.

In a large saucepan, boil water over high heat. Add salt to taste. Cook linguine in this water according to instructions. Cooking time will be approximately 10 – 15 minutes. Drain the water.

Place the finished pasta in the bowl with the mushroom mixture. Mix everything thoroughly.

Linguine pasta is almost ready. This dish is best served hot. Place the linguine on a plate and top with chopped parsley and grated cheese. Season with pepper to taste.

You can use any cheese to make linguine. However, Parmesan is best suited. If you want to make a vegetarian dish, then replace the Parmesan with a vegetarian alternative. Or you can skip the cheese altogether. In this case, your dish will not lose in any way.

Linguine can be stored in the refrigerator for several days.

Similar recipes:

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Try this dish and you will never buy tomato sauce in a jar again. All you have to do is spend 5 minutes peeling and seeding the tomatoes. And even then, it’s not necessary to do this, and if you use canned tomatoes in their own juice, then even more so. Start preparing the sauce 2 minutes before the pasta is cooked. It doesn't get any easier.

Preparation:

Peel and seed the tomatoes (optional) and finely chop, or open a can of canned tomatoes. Crush the garlic cloves with the flat side of a knife, then easily peel and chop them finely. 5 minutes before the pasta is ready, place a frying pan over high heat, add a tablespoon of olive oil, garlic and crush the chili pepper with your hands. Wash your hands.

Once the garlic begins to sizzle and fry, add the tomatoes. Add salt and pepper and cook, stirring, for 2 minutes.

Drain the pasta in a colander and reserve some of the cooking water. Remove the pan with the sauce from the heat, add the butter. Then the pasta and 2-3 tablespoons of the water in which it was boiled are added to the sauce. Mix everything vigorously and serve.

Some of you may notice that I did not include green basil in this recipe, which is an integral ingredient in Italian tomato sauce. I wanted to keep things as simple as possible without upsetting the balance. I love when the tomatoes are present in the sauce, when their pronounced acidity is softened by the sweetness of the butter. When all the tomato sauce needs is paste.

A simple, quick recipe, I want you to enjoy it and be sure to let me know how it turned out. Throw away the sauces in jars, let's cook healthy, tasty and fast.

Linguine is a classic Italian pasta whose original origins, according to various culinary historians, were shared by Campania, Lazio and Liguria. The word “linguini” (Italian - linguini) is translated from Italian as “small tongues”. This pasta is also called “trenette” or “bavette” in various regions of Italy. It consists of flat and thin strips of dough up to 4 mm wide. Linguine is wider in size than spaghetti, but narrower than fettuccine. In Genoa (Liguria region) they produce the thinnest version of this paste and call it “linguettine”. Linguine is one of the most popular varieties of Italian pasta in the world. It is produced both in the form of nests and in the form of strips up to 25-30 cm long.

In the classic version, linguine, unlike spaghetti, is usually served with white sauces, seafood and other light ingredients. While Italians always associate spaghetti with Bolognese and meat.

In modern Italian restaurants, linguini is found quite often and surpasses all other pastas in the variety of sauces and various gravies. For dishes, linguine is often used, made with all sorts of herbs and aromatic additives - from spinach to cuttlefish ink, sometimes they are colored. Traditionally, Italians select the type of pasta for a specific dish. Fettuccine, linguine, linguine - all these pastas have different sizes, shapes, textures and consistency, and fit differently on the plate. All these nuances are well known not only to Italian chefs, but also to almost every Italian for whom pasta is the main type of food.

In addition to the already mentioned seafood, most often you can find linguine accompanied by thick, creamy alfredo sauce (this pair is especially popular in America). This sauce was first prepared in 1914 in Rome by chef and restaurant owner Alfredo di Lelio. Once, while preparing fettuccine, he came up with the named sauce as a surprise for his wife, who was once again pregnant and had lost her appetite, in order to somehow please and support her during this difficult period for her. Alfredo di Lelio was a rather extravagant man. In his restaurant, which bore his name, he served his own fettuccine, thin as newsprint, with the sauce already mentioned above, along with golden forks. The latter were rumored to have been given to him by famous silent film actors Mary Pickford and Douglas Fairbank. The 50s and 60s passed... along with the appearance in world cinema of such a phenomenon as Italian neorealism, the capital of the American film industry, Hollywood, began to discover Rome. Such world cinema stars as Ava Gardner, Richard Burton, Liz Taylor, Sophia Loren, Marilyn Monroe and others were photographed against the backdrop of fettuccine al alfredo with the famous sauce. Later, this same sauce was named after Alfredo, and it, the sauce, enjoys great success to this day. This restaurant still exists and is run by the grandson of Alfredo di Lelio. As for golden forks, they actually exist, and on special occasions they are served with pasta with alfredo sauce to this day.

The original version of alfredo sauce consists of cream, butter, Parmesan, ground black pepper and a pinch of nutmeg. The very secret of making alfredo sauce is the property of the di Lelio family. Although, by the way, what secrets could there be in Italy?)))

I’m writing this post now and thinking: how amazingly Italy has given the world. It would probably be difficult today to count how many wonderful recipes and stories about a wide variety of Italian dishes (from ordinary spaghetti and stewed beef to complex cassata or zucotta) this country gave the world and how many of them became the golden fund of the Mediterranean and intertwined in a complex culinary tangle with European cuisine. In particular, and above all, I mean such a legislator of its rules and an honored “couturier” as French cuisine. Almost all types of Italian pasta are sold and prepared in all corners of the world. And we have not yet touched on the most famous types of pasta in Europe and America - such as lasagna and pizza...

(for 2 servings)

Ingredients for pasta:

• 200 grams linguine pasta
• 50 grams of homemade cheese (cow or goat)

Alfredo sauce ingredients:

• 100 ml cream
• 50 grams butter
• 1 tablespoon grated Parmesan
• Half a tablespoon of freshly grated horseradish or one tablespoon of canned
• 1 tablespoon tomato puree
• 1 tablespoon
• Half a teaspoon of dried chili pepper

Preparation:

1. To prepare the alfredo sauce, thoroughly mix together the pre-melted butter, room temperature cream and Parmesan cheese.
2. Then add doshab, tomato puree, horseradish and chili pepper. Salt to taste.
3. After this, cook the linguine, focusing on the instructions given on the packaging of this pasta, discard in a colander and place on plates.
4. Serve the linguine hot with the sauce, sprinkled with grated cheese.

They appeared in ancient Egypt, where the raw kneaded flour mass was dried and stored for future use. Since then, people have come up with many different types and forms of this seemingly simple dish.

What is linguine?

Linguine is a durum wheat pasta that resembles spaghetti with a slightly flattened shape. The pasta is boiled without breaking it when immersed in boiling salted water.

Dishes with such pasta belong to Italian cuisine, but are very popular in many countries around the world.

Benefits and harms

Pasta has a rich composition, it contains many vitamins (A, E, group B), beneficial mineral compounds (magnesium, potassium, calcium, iron, manganese, phosphorus), complex carbohydrates that keep you feeling full for a long time, and also the amino acid tryptophan and fiber. People who watch their figure can include this product in their diet in reasonable quantities, especially if it is made from durum wheat.

Useful qualities of pasta:

• increasing the body's resistance to stress;
• strengthening the skeletal and cardiovascular systems;
• preventing the development of dysbacteriosis;
• increase in hemoglobin level in the blood;
• prevention of early skin aging, thanks to the antioxidant properties of tocopherol.

Regular consumption of pasta will also help overcome insomnia, depression, and headaches (including migraines).

Contraindications to the use of paste include serious diseases of the gastrointestinal tract. People suffering from constipation should also not use the product.

Difficulty, cooking time

Dishes based on linguine are considered medium in complexity of preparation. Cooking time is from 40 minutes. up to 2.5 hours. Most of the time is spent kneading and “resting” the dough. If you purchase ready-made pasta, the dish can be prepared much faster.

Pasta should be chosen from durum wheat. This is a prerequisite for making the “correct” paste. For self-production, only durum flour is used.

The dish can be prepared with the addition of various products: seafood, chicken pulp, mushrooms, vegetables, nuts, bacon.

How to cook linguine?

To make 2 servings you will need the following ingredients:

• 0.2 kg flour;
• 2 eggs;
• 1 teaspoon olive oil;
• table salt (to taste).

Making linguine in the photo:

Cover the plastic mass and refrigerate for a couple of hours. Next, the dough needs to sit at room temperature, and then begin to roll out into a thin layer.

After this, you should stretch the cake with your hands.

Then cut into strips of the required width or use a special machine. The paste should be slightly dried.

Nutritional value per 100 g of product:

• proteins – 12 g;
• carbohydrates – 71 g;
• fat – 1.2 g.

Calorie content – ​​350 kcal.

Cooking options

Ingredients needed for the recipe:

• 10 tomatoes;
• 500 g linguine;
• 240 ml white table wine;
• a pair of garlic cloves;
• 450 g shrimp;
• 225 g each of scallops and squid;
• pepper, salt, parsley (to your taste).

Manufacturing:

1. Finely chop the washed tomatoes into cubes.
2. Place chopped garlic cloves in a heated frying pan with olive oil and lightly fry.
3. After this, add the tomato mixture.
4. After a minute, pour in the wine and add spices. Mix the products.
5. Cook on low heat.
6. Peel the washed shrimp and then fry in a separate container for a couple of minutes.
7. Next, boil the pasta until partially cooked.
8. Clean the squid carcasses, rinse and cut into rings, the thickness of which should be no more than one and a half cm.
9. Add squid rings and scallops to the pan with the tomatoes. Cook for 8 minutes.
10. Once the time has passed, add the shrimp and pasta.
11. Mix the ingredients and turn off the heat.

The dish is ready.

Video recipe:

Components:

• 250 g each of pasta and shrimp;
• 100 ml chicken broth;
• 450 g champignons;
• couple of st. l. grated cheese;
• 0.5 teaspoon dried basil;
• bell pepper;
• three garlic cloves;
• 400 g tomatoes;
• 1 tbsp. l. olive oil;
• spices, salt (to your taste).

Making the dish:

1. Boil pasta in salty water.
2. Chop the washed mushrooms, peeled peppers into cubes, and chop the garlic cloves.
3. Place the vegetable mixture in a heated frying pan with oil and lightly fry.
4. Next, pour in the broth, add chopped tomatoes and basil. Mix the ingredients.
5. A couple of minutes after the workpiece boils, reduce the heat, add the peeled shrimp, and stir.
6. Cook in a closed container for about 5 – 7 minutes.
7. After time, add pasta to the resulting mixture, combine the products and sprinkle with grated cheese mixture.

The dish is ready.

Ingredients:

• 250 g pasta;
• a pair of garlic cloves;
• 185 g tuna (in oil);
• 4 tomatoes;
• 60 g capers;
• 25 grams of butter;
• pepper, salt, herbs (to your taste).

Making the dish:

1. Boil pasta in salty water until partially cooked.
2. Cut the tuna meat into large pieces and place in a heated frying pan with oil.
3. Add chopped tomatoes and capers. Cook for a minute, stirring.
4. Next add chopped garlic cloves. Fry for another 60 seconds.
5. After this, turn off the heat and mix with the pasta.

Sprinkle the finished dish with grated cheese.

Components:

• 230 g pasta;
• 15 g spinach leaves;
• a quarter cup each of almond slices and basil leaves;
• 30 g grated cheese;
• a couple of teaspoons of fresh oregano (chopped);
• 1 tsp. chopped fresh thyme;
• garlic clove;
• a couple of large spoons of vegetable broth and olive oil;
• ¼ tsp each salt and ground pepper;
• 2 tsp. lemon juice.

Making the dish:

1. Place the spinach in a sealed container and place in the microwave for a couple of minutes to wilt the leaves.
2. Place them in a blender bowl, add almonds, basil, oregano, thyme and chopped garlic, add pepper. Grind the components until a homogeneous mass appears.
3. After this, pour in the broth, lemon juice, and salt. Mix the products again.
4. Next, gradually pour in the olive oil and turn on the blender again.
5. Sprinkle the resulting mixture with half the grated cheese, transfer to a closed container and put in the refrigerator.
6. At this time, boil the pasta in salted water and drain in a colander.
7. After the excess liquid has drained, place the paste in a bowl, then add half a glass of the prepared mixture and combine the ingredients.

Divide the pasta into bowls, top with a couple of spoons of sauce and a small amount of grated cheese.

Ingredients:

• 300 g chicken pulp;
• 240 g pasta;
• half a glass of lemon juice;
• green onions, basil, fresh parsley;
• 150 g grated cheese;
• 50 grams of butter;
• couple of st. l. olive oil;
• pepper, table salt (to taste).

Making the dish:

1. Boil the pasta in brackish water, then drain in a colander to drain excess liquid. You need to leave 1 tbsp. water in which the pasta was cooked.
2. You should boil the chicken meat in salted water in advance and let it cool. Cut into small pieces. Place in a heated frying pan with olive oil.
3. Lightly fry, then chop the greens and basil leaves and add to the meat.
4. Also add lemon juice and mix the ingredients. Cook for 1 minute.
5. Then add the cooked pasta and 100 grams of grated cheese, stir.
6. Pour in a small amount of water in which the pasta was cooked.

Distribute the finished dish in portions onto plates and sprinkle with grated cheese on top.

Components:

• 0.5 kg pasta;
• three eggs;
• 125 g bacon;
• ½ tbsp. cream;
• 180 g cheese;
• 30 g parsley;
• pepper, table salt (to your taste).

1. Place the bacon in a preheated frying pan and fry until crispy over medium heat (about 8 to 12 minutes), stirring occasionally.
2. Boil the pasta in brackish water, then drain in a colander to drain excess liquid (reserve a glass of this water).
3. Break the eggs into a deep bowl, pour in the cream, add grated cheese. Beat until smooth.
4. Pour the egg mixture into the hot pasta and mix the ingredients. This must be done quickly so that the mass is evenly distributed over the pasta. Then you can pour in some of the liquid that remains after cooking the pasta.
5. Add fried bacon, pepper, salt, and combine ingredients.

Place the finished dish in portions on plates, sprinkle with chopped parsley and grated cheese mixture on top.

Ingredients:

• 220 g pasta;
• 1 tbsp. low fat milk;
• half a teaspoon of table salt;
• pepper (to your taste);
• 1 tbsp. l. flour and olive oil;
• 60 g Parmesan cheese;
• 1.5 tbsp. l. mascarpone cheese.

Making the dish:

1. Boil the pasta and then keep it warm.
2. Pour milk into a deep container, then add spices and stir.
3. Pour the flour into a heated frying pan, fry for a couple of minutes, stirring constantly.
4. Then pour in the milk mixture and simmer for three minutes. until slightly thickened, mixing products.
5. Turn off the heat, add Parmesan and mascarpone.
6. Stir cheese sauce into linguine.

Before serving, sprinkle the dish with the remaining grated cheese mixture.