Organic Dried Linguine Greater than the sum of its 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. We use this in our café's popular clam linguine with a splash of olive oil, finely chopped chillies, fresh ginger and crushed garlic. 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 fraîche, 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 year.