Organic Italian Linguine Pasta

We use this in our cafe’s popular clam linguine with a splash of olive oil and finely chopped chillies. In the spring and summer we like to use a peeler to make ribbons of courgettes and asparagus and stir them through cooked linguine with crème fraiche, lemon zest and Parmesan. It’s also delicious with passata, olives, lemon zest and a generous spoonful of olive oil for a simple supper at any time of the year.

Weight 500g How To Cook

Boil 1 litre of water for every 100g of dry pasta. Add pasta once the water is boiling, along with a generous pinch of salt. Stir during cooking to stop it sticking and cook for 9 – 11 minutes. When the pasta is cooked through but still retains a little bite, drain and stir through a little olive oil to keep the pieces separate.

Storage Advice Store in cool, dry place away from light and direct heat.