Linguine are the pasta par excellence, to enjoy with fish sauces, since its shape, less thick but wider than chitarrine, makes it a perfect union with the sauce and the creaming.
Also excellent with vegetable pestos, perhaps with an addition of walnut or almond grains, to counterbalance and give a crunchy touch to the dish.
You have to taste it to understand that the Pasta di Aldo is the Egg Pasta.
