Grab the clam sauce. That's where you'll want to begin when you take a boiling-hot pot of linguine fresh off the stove.
It is bigger than spaghetti, but smaller than fettuccine, so linguine begins the journey into the myriad shapes and sizes of traditional Italian pasta. It is often a good substitute for one of these other two pastas, so you may consider using it in some instances where the others are not available. Here at Southern Living we like to let this pasta shine in its own right in rich, creamy, and delicious dishes like Pounded Pork Parmesan with Linguine.
It is also our go-to noodle for Cajun Chicken Pasta. And, our recipe for Linguine with Clam Sauce is full of fresh herbs, rich with butter, and tempered with just the right amount of dry white wine. If you'd prefer to try another shellfish with your linguine, consider a bowlful of Crab C'est Si Bon. However you spool this pasta onto your fork, you'll get the great taste you want in every bite.