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Pasta that is shaped like a conch shell. You can get it ridged or smooth, though it is usually ridged.

Use in salads or for eating with hearty sauces on (often served with a meat sauce.) Because of its "shell" shape reminiscent of the sea, it's also a natural for seafood sauces.

Cooking Tips
Boil for 10 to 12 minutes.

Substitutes
Farfalle, Fusilli, Macaroni, Penne.

Also called:

See Also:

Pasta for Salads

Other entries for:

Pasta for Sauce
Amori, Angel Hair Pasta, Bigoli, Bucatini, Capellini, Cavatelli, Conchiglie, Corn Pasta, Elicoidali, Farfalle, Fettuccine, Fusilli, Gigli Pasta, Gnocchi, Lagana, Linguine, Lumache, Malloreddus, Mezze Penne, Pappardelle, Penne, Pizzoccheri, Radiatori, Rascatieddi, Rotini, Spaghettini, Spaghetti, Strangozzi, Tagliatelle, Testaroli, Tortiglioni, Trenette Pasta, Trenne Pasta, Trofie, Vermicelli, Vermicelloni, Whole Wheat Pasta, Ziti

Other entries for:

Pasta
Black Pasta, Chitarra, Egg Pasta, Fideos, Noodles, Pasta for Baking, Pasta for Salads, Pasta for Soup, Pasta for Stuffing, Pasta Liscia, Pasta Rigata, Stuffed Pasta