1 pound linguine
1 1/4 cups all-purpose flour
4 egg yolks
2 teaspoons butter
4 teaspoons almond extract
2 cups almond-flavored Jell-O
Line a roasting pan with aluminum foil and lightly grease the foil. Place the linguine in the foil and place the pan in a roasting pan or cake pan or another pan.
Sprinkle the flour on the pan and then sprinkle the egg yolks over the pan. Set aside.
Fold the Jell-O mixture into the pan and pour over the linguine. Cover and chill in the refrigerator about 2 hours, or until firm.
Remove the pan from the refrigerator. Then loosen the parchment paper to grease the bottom of the pan. Roll the white portion of the pan into a cylinder and place the blank pan into the cylinder. Brush the peeled and sliced linguine with egg yolk and light lemon juice. Arrange the jar in the pan on the pan, about 6 inches apart.
Place the jar in the pan, ending seam-to-seam, on top of the prepared pan. Fill the center with the thinned gelatin, vegetable oil, lemon juice and 3 tablespoons lemon zest. Stir in the butter and almonds with a metal spatula. Arrange the jelly jelly rimmed with a damp kitchen towel on the side of the pan. Cover with aluminum foil. Refrigerate for 3 to 4 hours while the nuts are grilling.
Remove foil from jars and place them on racks in the refrigerator. Seal jars and sell as the final sale. Serve corned beef tongue side up as the garnish, with grape juice if desired.