Conchiglie

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. Boil for 10 to 12 minutes.Farfalle, Fusilli, Macaroni, Penne.

Pasta for Salads

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

Noodles, Pasta for Baking, Pasta for Salads, Pasta for Soup, Pasta for Stuffing, Stuffed Pasta