Linguine translates to "little tongues." These slim flat noodles are quite versatile, but we adore the simplicity of linguine dressed with a quick sauce of garlic, white wine and clams. Finished with loads of parsley and a drizzle of extra virgin olive oil, it's a dish begging to be slurped up with your own tongue.
About the Producer
In 1924, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio (pasta factory), naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.
Bucatini was great , I'm sure the linguine will not disappoint!
m
michael goulish
Cajun spiced shrimp, and Rustichella linguine
I really like to cook, but I don't get to do it very often.
When I make my special Cajun shrimp in Parmesan cream sauce, I am only going to use the best linguine on the planet.
This is it.
G
Gina
Linguini
OMG!! It’s delish!
K
KenNYC
The bronze standard !
We love the pasta dishes @ Franny's in Brooklyn. After some pestering, we found out that Rustichella is the only pasta they use. Something about being extruded thru hand-carved bronze, rather than teflon, dies. The taste is a revelation!
