ingredient information
Pasta Linguine Blanched
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Linguine (often written erroneously linguini in English, yet consistently with its usual English pronunciation) are a form of pasta — flat like fettuccine and trenette, but narrow like spaghetti. The name means "little tongues" in Italian, where it is a plural of the feminine linguina. According to Bobby Flay, linguine originate from the Campania region of Italy.[1] Linguine alle vongole (with clams) are a popular use of this pasta. While spaghetti traditionally accompany meat and tomato dishes, linguine are often served with seafood or pesto. Linguine are slightly wider than spaghetti, and there is a companion product called linguine fine which are similar in width to spaghetti. Blanching (also spelled blenching) is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. When almonds or pistachios are blanched, the skin of the nut (botanically the seed coat surrounding the embryo) becomes softened by blanching and is later removed.