In Italy linguine are a very popular pasta shape that matches perfectly with seafood or with other out-of-the-ordinary sauces like this one, from Acqualagna, made with porcini mushrooms and truffles.
Place a generous amount of water into a large pot. Wait till the water boils to add coarse salt—not beforehand, as salted water takes longer to reach a boil. When the salt has dissolved, toss in the pasta and taste two minutes before the cooking time indicated on the package. While the pasta is cooking, in another pan heat the sauce on low, without letting it cook. Drain the pasta, place into a bowl, and add the heated sauce and grated parmesan. To intensify the earthy umami of this divine pasta dish, I recommend adding a few drops of white truffle extra virgin olive oil.