Seafood Linguine - pasta makes a good combination.
Linguine and Lasagne is an Italian type of pasta.
Linguine is flat and long and resembles spaghetti.
Some say it was the Arabs that were a great influence to Italy’s cuisine in the early 12th
century. It is said that in those days it took about a whole day to produce quality pasta. At the time great quantities were produced in places like Sicily and Palermo.
Linguine can be homemade, or purchased either fresh or dried. Linguine is commonly served with sauces such as tomato, pesto or alfredo and goes very well with Seafood.
Linguria, where linguine originated, is on the coast of Italy and it was just natural that linguine and seafood became a natural combination.
Linguine alle vongole is one of Italy’s most popular and classic linguine dishes.
In Italian it means “linguine with clams." This dish is made with cooked linguine, clams, butter, fresh parsley, and garlic, white wine and olive oil.
Linguine alle vongole is one of Italy’s most popular and classic linguine dishes.In Italian it means “linguine with clams."
This dish is made with cooked linguine, clams, butter, fresh parsley, and garlic, white wine and olive oil.
But whatever the History of Pasta – there is no dough in my mind that the Italians perfected the different types of pastas we get today.
Whatever the truth is, I don’t think anybody will ever know – frankly to me, if I want to go “Italian” I maka-de-pasta-for-fore-de-supper...
“Pasta is a type of noodle and is a staple food of traditional Italian cuisine, the first reference dating back to 1154. It is also commonly used to refer to the variety of pasta dishes.
Typically pasta is made from unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes.
It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried and fresh.
Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.”
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