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Artichoke Linguini
Artichoke hearts, paprika, cayenne pepper, and a touch of salt. Add a little lemon olive oil and parmesan. Excellent complement to chicken and veal.
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Asian Noodle Linguini
Garlic, ginger, onion and soy over our usual soft wheat flour base. Makes for an authentic, well-balanced Asian taste -- not spicy, but flavorful.
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Black Olive Linguini
Tree-ripened, salt-cured olives, fresh garlic, paprika, and black and cayenne peppers. Light red-brown with olive skin flecks. Subtle olive nose and feel.
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Italian Spice Linguini
Oregano, rosemary, basil, fennel… every Italian spice that works well together without arguing. Excellent in casseroles and with light, chunky red sauces.
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Leek & Onion Linguini
Inspired by the sweet fragrances and tastes of the summer. Made with farm fresh Vidalia onions. Delicately subtle, sweet and mild, with just the right hint of onion. Delicious served both hot and cold.
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Vino Rosso Linguini
Made with Cabernet Sauvignon, a wine named for and made from the grape that is the basis of most of California’s superb red wines. You'll enjoy the subtle flavor and pretty rose color.
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Wild Mushroom Linguini
Porcini mushrooms, morels, cayenne pepper. This pasta is wonderful with sauces but also adds depth to poultry and pork entrees as well as simple seafood dishes.
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