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"Cannolicchi takes its shape from a rare Adriatic clam and is typically served with seafood sauces. I like to toss it with anchovies and capers; the ribbed texture holds onto sauces really well."
-- Tom Colicchio, chef/owner of Craft restaurants in New York City and lead judge on Top ChefRustichella d'Abruzzo, $8, markethallfoods.com