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"Organic Dried Linguine\r\n\r\nGreater than the sum of it's parts - simply durum wheat flour, kneaded to a dough with Italian spring water and extruded through a traditional bronze die, giving the pasta its ridged texture which make your sauces cling.\r\n\r\nWe use this in our cafe's popular clam linguine with a splash of olive oil, finely chopped chillies, fresh ginger and crushed ginger. In the spring and summer we like to use a peeler to make ribbons of courgettes and asparagus and stir them through cooked linguine with crème fraiche, lemon zest and Parmesan or it's delicious with passata, olives, lemon zest and a generous spoonful of olive oil for a simple supper at any time of the year.\r\n\r\n&amp;nbsp;"
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