Grab your fork! If you love pasta but haven't cooked linguine, give it a try on September 15th! Do you have a favorite linguine dish? Cook it today in honor of National Linguine Day! If you post your "creations," do not forget #NationalLinguineDay.
From Genoa to the world
After spaghetti, linguine is the most popular long dried pasta. This kind of pasta - essentially flattened spaghetti - was born in Genoa (the capital city of Liguria, in northern Italy) at the beginning of the eighteenth century. The name linguine means literally "little tongues." In the United States, the name is often misspelled; you will find the transcription "linguini"; actually, the correct term is linguine, with an "e."
Italians love linguine!
Linguine pasta is a beloved pasta in the US as well as in the motherland, Italy. In each of the twenty Italian regions, you will find delicious and traditional recipes. However, some of the best linguine recipes were born in areas near the sea. Think about the famous "linguine alle vongole," linguine with clams, or the famous "linguine allo scoglio" a great classic of Italian seafood cuisine, with mussels, clams, shrimps, and calamari. In the Campania region and around the Amalfi Coast, instead, you will find the traditional "linguine al limone," thanks to the abundance in the area of the most famous Italian lemons.
How to celebrate National Linguine Day? Try this delicious "linguine al pesto" pasta
Do you feel like trying an aromatic and traditional dish, perfect for this special day? Then linguine with pesto is the classic recipe you've been looking for! Pesto, the king of Ligurian cuisine, is a sauce as beloved in Italy as in the United States. Pesto, better known as "pesto alla Genovese," is a sauce originating in Genoa. It consists of crushed garlic, pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano, and Pecorino mixed with extra virgin olive oil. The linguine with pesto recipe is very simple, mainly if you use one of our ready-to-use pesto. Magnifico offers a rich selection of flavorful ready-made Genovese pesto sauce made with Ligurian basil. Cook the linguine in plenty of salted water. Please pay attention to the cooking time indicated on the package; It is essential to choose linguine of excellent quality. Here you will find our selection of linguine. Drain the linguine al dente, add the ready-made pesto and toss the pasta for a few minutes in the pan. Here is a little tip for a perfect creamy pesto. If the pesto seems too dry, add a tablespoon or two of the warm cooking water or not over-drain your pasta before tossing it in the pan with the sauce. Decorate the dish with toasted pine nuts and a leaf of fresh basil.
