Linguine (plural of Italian: linguina, tongue) form an elongated type of pasta with a lenticular cross section made of durum wheat flour. They are wider than spaghetti and resemble fettuccine, but are less broad and are also called bavette or trenette. A thinner version is called linguette.
Linguine tribes from Genoa and belong to the Ligurian cuisine. Well-known dishes are Linguine all vongole (with Venusschelpen) and Trenette al Pesto. Because linguine is thicker than spaghetti, the cooking time is longer.
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