Linguine Aglio e Prezzemolo (with Garlic and Parsley) - A Symphony of Flavors

Linguine Aglio e Prezzemolo from Filotea is an artisan Italian pasta infused with garlic and parsley. Made in the Marche region from fine durum wheat semolina and fresh eggs, it is bronze drawn and slowly dried at low temperatures for a rough texture that holds sauce beautifully.

At a glance

• Type: Egg linguine with garlic and parsley
• Maker: Filotea, Marche region, Italy
• Key ingredients: Durum wheat semolina, fresh eggs, garlic, parsley
• Method: Bronze drawn, slow dried at low temperature
• Texture: Rough surface that grips sauce

Best for

• Simple olive oil and garlic sauces
• Light seafood and shellfish dishes
• Butter and herb preparations
• Weeknight and dinner-party pastas
• Showcasing quality Italian ingredients
• Gifts for pasta and Italian food lovers

How to use

Boil in salted water until al dente, then toss with a light sauce so the rough pasta surface can grab every drop.

Flavor profile

Tender egg pasta with gentle garlic warmth and fresh, vibrant parsley.

About Filotea

Filotea brings artisan Italian pantry goods, including Filotea's traditional bronze-drawn pastas, to the table.