“Each of the different lengths and shapes of dried pasta enhances and complements a particular type of sauce, which it catches and retains according to its form. The fine strands of spaghettini are perfect for the light and subtle sauces of shellfish, for example, cooked in olive oil so that the strings remain separate and slippery. Tubular pasta is more appropriate for robust and rich sauces of meat and vegetables, which its more substantial texture and shape can better accommodate.” Lorenza di Medici, The Heritage of Italian Cooking
A ribbon wider than spaghetti, but not as wide as fettuccine, linguine means “little tongues” in Italian. It originated in Genoa and the Liguria region of Italy where, like spaghettini, it is often served with seafood or pesto. It is also called trenette or bavette, and there is a thinner version called linguettine.