By Phil Vickery
A flattened spaghetti-like pasta. It’s best served with a medium-thick sauce that will cling well to its thin strands.
See all recipes for linguine (4)
Artichoke pasta
Quick linguine with prawns, clams, garlic and chilli
Prawn and chorizo linguine with lime
Linguine with prawns and mussels
Substitute spaghetti if you can’t find linguine, though it’s available from most supermarkets either fresh or dried.
Cream-based sauces go well with linguine and it’s often served with seafood. Allow about 75g of pasta per person.
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