Linguine Maxima - Italian Durum & Pea Pasta 400g

Linguine comes from Liguria, where it is also called trenette and where it has always been eaten with Genoese pesto. It is flat where spaghetti is round, which gives sauce more to cling to. Rummo makes this one in Benevento from durum wheat semolina and yellow pea flour, a blend that keeps the strand firm rather than slippery. Pesto is the classic, with potato and green beans if you want it the way Genoa serves it, but linguine is at its best with seafood - vongole, prawns and garlic, or squid ink. A 400g pack from Italy

Durum wheat semolina, High Protein Yellow Pea Flour.

wheat

Nutritional values per 100g: Energy 1495 kJ / 353 kcal; Fat 2.5 g (of which saturates 0.5 g); Carbohydrates 60 g (of which sugars 3.5 g); Protein 20 g; Salt 0.02 g. * These values are indicative internal estimates, not a certified laboratory analysis. Refer to the product packaging for the declared values.

• Halal: Yes

A 400g pack, supplied in cartons of 18.

Cook in plenty of well-salted boiling water and finish it in the pan with the sauce, loosening with a little cooking water. Cooking time is printed on the pack - follow it rather than a general rule, the Maxima shapes hold firmer than standard semolina.

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