Linguine — meaning “little tongues” in Italian — are long, flat strands that sit between spaghetti and fettuccine in width. They originate from Liguria but have become a staple throughout Italy, and our Gragnano IGP version elevates the familiar shape to something genuinely special.

The slightly flat profile of linguine gives a different feel to round spaghetti — a broader surface that catches more sauce with each twirl. They are particularly at home with seafood: the classic pairing is linguine alle vongole (clams), but any delicate or medium-bodied seafood sauce works beautifully.

• Gragnano IGP certified linguine from Pastai Gragnanesi
• Flat profile catches more sauce than round spaghetti
• The classic pairing for vongole, seafood and pesto sauces
• More versatile than spaghetti — also excellent with meat and vegetable sauces

Try it with

Vongole | Seafood and cherry tomato | Basil pesto | Aglio e olio | Light cream sauces

What our customers say

“Made these with clams and white wine — absolute perfection” — Aoife

Cooking Instructions

Bring a large saucepan of salted water to the boil, add the pasta and cook for 12–15 minutes. Drain and dress with your favourite sauce.

Ingredients

Durum WHEAT semolina, water. For allergens see ingredients in capital letters. May contain mustard and soy.

Nutritional Values per 100g

Energy 1531 KJ / 361 Kcal | Fat 1.2g (of which saturates 0.2g) | Carbohydrate 73.0g (of which sugars 4.0g) | Fibre 3.1g | Protein 13.0g | Salt 0g