Linguine

Classic sauces: pesto alla Genovese, alle vongole Linguine, the "little tongues," are flattened strands, and that flat face gives a smooth, oily sauce more surface to hold than round spaghetti offers. Pesto spreads across it evenly instead of clumping, which is why the Ligurian pairing feels so natural, and clam sauce, with its mix of oil, wine and briny juices, coats each strand without needing any cream or cheese. Keep the sauces fluid. A thick or chunky sauce makes linguine heavy and sticky, and lumps of meat have nothing to catch on.