Linguine with savoy cabbage

Updated November 24th 2020

Linguine is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about 4 millimetres in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means “little tongues” in Italian. These thinner flat pastas, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood.

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  • Linguine 500g
  • Morocco Gold extra virgin olive oil 2 tbsp
  • Garlic 1 bulb, cloves peeled and thinly sliced
  • Kale 1 large head, shredded, tough stalks discarded
  • Pitted black (such as Kalamata) or mixed olives 150g, roughly chopped
  • Aleppo pepper 2-3 tbsp
  • Lemons 2, juice of 1 and zest of 2
  • Feta 400g


  1. Cook the linguine in a large pan of boiling salted water following pack instructions.
  2. Meanwhile, heat the olive oil in a large frying pan over a medium heat and gently cook the garlic until translucent. Add the shredded kale and fry for 5 minutes or until starting to soften.
  3. Using tongs, lift the pasta from the water and add it to the frying pan with a few spoon-fulls of the cooking water. Stir well, then add the olives and a little seasoning. Add the pul biter and lemon juice and zest and combine before crumbling in ¾ of the feta and tossing the pasta to evenly distribute the ingredients. Add a few more tbsp of pasta cooking water if it seems dry. Serve with a sprinkling of the remaining feta.

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