Linguine Pasta

A long, flat pasta whose elliptical cross-section offers a very different cooking and coating dynamic than cylindrical spaghetti. The flattening of the pasta increases the surface area in contact with the sauce. Linguine is the tool of choice for oil- and seafood-based sauces (vongole, aglio e olio). The technique requires finishing their cooking directly in the pan with the sauce and a ladle of starch-rich pasta water, creating through thermal friction a glossy emulsion (the "cremina") impossible to achieve otherwise.