Italian linguine using Konnyaku 'pasta'?

[Taro Toporific]

America Flexes Its Marketing Muscles by Turning a Bland Japanese Condiment into the Hippest New Diet Food
RocketNews24 | Aug 3, 2012
..A common addition to many Japanese dishes is a substance called Konjac (Konnyaku in Japanese which may sound confusingly like Cognac). It’s a peculiar, virtually tasteless gelatinous mass that admittedly has an excellent texture to it.
What may come as a shock to millions of Japanese people is that America is beginning to embrace this garnish not as the Japanese have, but as a replacement for conventional pasta.
Thanks to the West’s keen marketing sense, Japan’s often underappreciated purplish-grey slab gelatin has been reborn there as Miracle Noodles!...
...cut into noodle shapes resembling familiar pastas like spaghetti and fettuccini. On top of that, because it’s already gelatinous, there’s no need to actually cook it. Just heat it to your preference and add whatever sauce or topping you like...
More...

Konjac linguine Italian style.jpg

[den4]

Flying Spaghetti Monster should be happy now....

[Taro Toporific]

Flying Spaghetti Monster should be happy now....

LET 'EM EAT SPAGHETTI SQUASH, if those anti-gluten wackos have to avoid pasta.

spaghetti-squash.jpeg