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In modern Italy, tradition decrees that various shapes combine with certain types of sauce. For example "spaghetti" or the thinner "spaghettini" is considered to taste best with thin olive-oil-based sauces, whereas "conchiglie" (meaning seashell) shapes are ideal for trapping small pieces of meat in a thicker sauce - such as Bolognese. See also "Pasta Shapes & Variations".
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