Plain Linguini

The one that started it all — a clean, classic linguini made with just durum wheat flour and water. A blank canvas for any sauce you've got, from a simple butter toss to your Sunday gravy.

Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente

Classic Aglio e Olio

A simple, five-ingredient Italian classic. Serves 3–4.

Ingredients

• 1 package Plain Linguini

• 1/2 cup olive oil

• 6 cloves garlic, thinly sliced

• 1/2 teaspoon red pepper flakes

• Fresh parsley, chopped

• Grated parmesan, to serve

Instructions

1. Cook the linguini according to the package directions above; reserve 1/2 cup pasta water before draining.

2. While the pasta cooks, warm the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook gently for 2–3 minutes, until the garlic is golden but not browned.

3. Add the drained pasta to the skillet along with a splash of pasta water. Toss to coat, adding more water if needed for a light sauce.

4. Remove from heat, top with parsley and parmesan, and serve immediately.