Oh my, I'm a fan, I love Strangozzi!
With plenty of chewy consistency, they are thicker than Spaghetti alla Chitarra, and more rectangular, rather than square. They are wider and flatter than Linguine. Linguine start life round and are mechanically pressed "flat" though if you examine the cross section really they are elliptical. And yes, Strangozzi can definitely take a meat ragù or a Carbonara. My clams - I much prefer the smaller "lupini" to the larger "vongole veraci" which are invariably farmed and not as tasty - were gorgeous, smelling only of the sea, like a salty sea breeze, and every single one of them opened. But the protagonist of this dish was without a doubt the pasta. Applause for gli Strangozzi, my new favourite pasta!
