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Linguine Recipes

Twizzle your fork around some of our tastiest linguine dishes, certain to please everyone around your table.

Creamy Lemon & Chive Prawn and Salmon Linguine

with Pear and Rocket Salad

Ultimate King Prawn and Chorizo Linguine

with Cheese, Garlic Ciabatta and Rocket Salad

NYE Pesto Salmon on Creamy King Prawn Linguine

with Salted Caramel Chocolate Pot Dessert

Pronto Bacon Linguine

with Mushrooms, Courgette and Extra Cheese

Prawn and Chorizo Linguine in Creamy Sauce

with Peas, Rocket and Balsamic Glaze

Mother's Day Salmon and King Prawn Linguine

with Homemade Chive Gremolata and Cheese

Presto Prawn and Mushroom Linguine

with Tenderstem® and Cheese

Ultimate Creamy Chicken and Pesto Linguine

with Rosemary, Parmigiano Reggiano and Tenderstem® Broccoli

Seared Scallop and Creamy Bacon Linguine

with Lemon and Baby Plum Tomato & Rocket Salad

Ultimate Creamy Salmon, Lemon and Dill Linguine

with Peas

Presto Bacon and Mushroom Linguine

with Asparagus

Creamy Lemon & Chive Salmon Linguine

with Pear and Rocket Salad

Ultimate Burrata Pesto Linguine

with Crispy Serrano Ham and Baby Plum Tomatoes

Herby Beef Linguine

with Spinach and Cheese

Roasted Pepper, Mushroom and Chorizo Linguine

with Walnuts and Chives

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives and Rocket

Easy Peasy Beef and Vegan 'Nduja Bolognese

with Linguine, Spinach and Cheese

Creamy Truffle, Chicken Breast and Tenderstem® Linguine

with Rosemary and Hazelnuts

Herby Sausage and Bacon Ragu

with Linguine and Cheese

Bacon Linguine Amatriciana

with Cheese and Balsamic Rocket Salad

Roasted Pepper, Aubergine and Bacon Linguine

with Italian Style Cheese and Chives

Pepper, Mushroom and Chorizo Linguine

with Tomato Sauce and Chives

Chicken Breast Linguine in Creamy Bacon Sauce

with Peas, Rocket and Balsamic Drizzle

Spring Lemon, Leek and Pea Linguine

with Cheese and Rocket

Chicken Breast and Bacon Linguine Amatriciana

with Cheese and Spinach

Chorizo Linguine in Creamy Sauce

with Peas, Rocket and Balsamic Glaze

Prawn and Chicken Lemon Linguine

with Peas

Presto Chicken and Mushroom Linguine

with Tenderstem® and Cheese

Ultimate Goat's Cheese, Pesto and Walnut Linguine

with Green Veg and Herby Garlic Ciabatta

Creamy Truffle and Tenderstem® Linguine

with Rosemary and Hazelnuts

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How to Cook Linguine

How to Cook Linguine

As with many pasta recipes, linguine is best served al dente. Learn how to cook linguine to perfection by using these top tips and our failsafe method.

  • Step 1. Fill and boil your kettle.
  • Step 2. Fill a large saucepan with the boiling water and put it on high heat. Bring back to the boil.
  • Step 3. Add 1/2 tsp of salt and the dried linguine. Cook for around 10-12 mins.
  • Step 4. Once cooked, drain in a colander. Senior Recipe Developer, Mimi Morley, suggests saving some of the water while draining your linguine. It can be used as the perfect addition to your pasta sauce! This starchy water helps to thicken the sauce and ensures it clings to the texture of the pasta, creating a more cohesive linguine dish. Remember, the key to nailing your linguine is to keep it simple and let those flavours shine.
What to Do with Leftover Linguine

What to Do with Leftover Linguine

Got leftover linguine? Lucky you! Save yourself time and money by utilising your leftovers. To reinvigorate leftover linguine, toss it with some olive oil, garlic and your favourite vegetables (broccoli, peppers and mushrooms work great for this) for a quick and easy stir fry. Alternatively, you could mix your leftover linguine into a creamy sauce, sprinkle with cheese, and bake it for a wholesome and hearty pasta bake.

In the mood for something lighter? You can even whip up a refreshing linguine pasta salad by adding some fresh herbs, cherry tomatoes and a zesty vinaigrette.

If you're feeling extra creative, why not transform your leftover linguine into a delicious frittata? To do this, simply mix the linguine with beaten eggs, some grated cheese – cheddar or mozzarella are both great for this – and any leftover vegetables or meats, then cook as you would a regular frittata (bake at 190°C) for 15-20 minutes, or until the top is golden and the centre is set). This makes for a perfect, satisfying breakfast, brunch or lunch that'll keep you fuller for longer!

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