这个问题的答案是 — N种。
我从来不指望能把那些意大利面条/面片儿的名称全都记下来，更不奢求自己去熟悉每一种奶酪和pasta sauce的特点和用法。这三类原料每一样都种类繁多，如果在它们中间进行搭配和组合，天知道能创造出多少种Pasta dish?
话说回来，意大利人的饮食风格和中餐也有类似的地方。比如说大家都喜欢带馅儿的东西。只不过咱们的馅饼肉和菜都藏在里面，他们的大饼好吃的都搁在上面；咱们的饺子是包的严丝合缝，他们的贝壳是故意咧开一个大口，自豪的陈列里面的精华。
大家可能要问了，从哪儿又蹦出来一个“贝壳”呢？你说的这都是些什么呀？
“贝壳”是意大利面的一种，经常被用来做stuffed shell pasta。这里面的馅儿呢，可以是奶酪，碎肉，或者海鲜。我家附近的副食店每周会给附近的居民寄报纸，上面有打折商品的广告和菜谱。前几天我看中了这个“海鲜贝克”，就试着做了一把。
Seafood Stuffed Pasta Shells Recipe
18 uncooked jumbo pasta shells (the ones that look like seashells)
1 cup sliced fresh small whole mushrooms
½ cup dry white wine
3 cloves of garlic, minced
¼ teaspoon ground pepper
1 package (8 ounces) cream cheese
One lb. of shrimp, peeled and deveined
One can (6.5 ounces) white crab meat, drained, reserving juice
1/3 cup minced Italian parsley
1 tablespoon butter
1 tablespoon flour
1 can (14.5 ounces) petite diced tomatoes in juice
11/2 teaspoons Italian herb seasoning
Cook pasta shells to desired doneness as directed on package. Drain; rinse with hot water. Drain well.
In large skillet, combine mushrooms, wine, and garlic. Cook over medium-high heat until liquid is almost evaporated, about 5 to 7 minutes. Remove from heat. Stir in cream cheese, shrimp, crab, parsley and pepper; set aside. In medium saucepan, melt butter over medium-high heat. Whisk in flour; cook stirring constantly for 1 minute. Stir in tomatoes, reserved crab juice and Italian seasoning; cook stirring often until slightly thickened, about 3 minutes.
Spoon about 2 Tablespoons of seafood mixture into each cooked shell. Spread one-third of the sauce over bottom of baking dish that has been lighted coated with no-stick cooking spray. Arrange stuffed shells in single layer over sauce in baking dish. Pour remaining sauce mixture over shells. Cover and bake at 350°F for 20 to 25 minutes or until shells are thoroughly heated and sauce is bubbly around edges.
这个食谱看上去复杂，其实做起来不太麻烦。关键之处是不要把贝壳烤干。为保险起见，最好多准备一点sauce。我就是把sauce搞得太稠了，最后贝壳的边缘变得很硬。还有就是，做馅儿之前应该把虾的尾巴去掉。
现在来看看成品吧。虽然不好看，大家还是能想象出它们的美味，是吧？
