On September 15, National Linguine Day across the nation comes into many a family’s home.
Originally from Liguria region of Italy, linguine means “little tongues” in Italian; it is made with durum semolina flour. Linguine is one of the world’s oldest kinds of pasta along with fettuccine, both of which were first made about 400 years ago. While both are thin, flat noodles, linguine is narrower and more elliptical in shape which makes it a more delicate pasta. To avoid breakage, pair linguine with thinner, lighter sauces.
Lighter sauces doesn’t limit linguine’s flavor profile. In fact, linguine recipes can go with a wide variety of sauces. It’s up to the individual whether you prefer spicy pasta or seafood, or possibly pesto. It also goes well with butter sauces. When adding fresh vegetables, linguine allows the colors to shine. Another flavor that linguine favors is mushrooms.
If you enjoy pasta but haven’t cooked with linguine, give it a try. Don’t hesitate to try new sauces. No matter your preference–lightly seasoned, spicy or with a hint of seafood, linguine will satisfy your craving. Invite some friends over and open a bottle of wine. If you should decide to go out may I recommend, since you know I live in Las Vegas, Trevi.
TREVI Italian Restaurant in The Forum Shops at Caesars Palace brings its award-winning cuisine to Las Vegas for lunch and dinner, daily. Featuring a menu of authentic Italian cuisine, including made-from-scratch pastas and brick oven-fired pizzas, TREVI makes its pastas from scratch in-house every day. The restaurant’s signature dish, Linguine al Frutti di Mare, is prepared with fresh lobster, shrimp, scallops, mussels, tomatoes and scallions in a seafood cream sauce, priced at $31.
