These are probably the most familiar fresh pasta shapes. They are both essentially long strands, although linguine is a bit narrower than fettuccine. I like these thin, flat noodles with relatively soupy sauces featuring gently flavored ingredients, like those with seafood and vegetables or those based on wine, broth, or tomatoes, as opposed to heavier cream sauces or sauces with braised meats.
Serve with: Sautéed Calamari with White Wine, Garlic, and Clam Broth, Simmered Shrimp Sauté with Shiitake Mushrooms and Scallions.