Linguine with artichoke à la barigoule, cuttlefish and octopus. Recipe by FoodXperience chef Maarten Bloemers from HANOS Nijmegen.
Elongated pasta with a lens-shaped cross-section, made from durum wheat flour. They are wider than spaghetti and resemble fettuccine, but are narrower and are also called bavette or trenette. The thinner version is called linguettine.
Storage advice after openingNa opening binnen 3 dagen consumeren
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