Chiocciole (pronounced key-oh-chee-oh-lay) means snail in Italian; look closely at each end of each piece. The pasta almost doubled in size while cooking, and became nice and big. Check out a zillion amazing pasta shapes here: http://www.food-info.net/uk/products/pasta/shapes.htm.
The flash did a good job highlighting all the steam boiling off.
The Recipes:
Chiocciole. We used organic whole wheat, so it took about 20 minutes to cook thoroughly. Taste periodically, also testing for texture, to avoid overcooking.
Tomato-Cream Sauce. In a sizeable saucepan, saute a large onion, chopped well and many cloves of fresh garlic in olive oil over medium heat, making sure nothing burns. After 10-15 minutes, add 2 28 oz. cans diced tomatoes, 2 tbsp. dried basil, 1.5 tsp. white sugar, 1/2 tsp. dried oregano, 1/2 tsp. salt and 1/2 tsp. ground black pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in 1/2 cup cream. Reduce heat and simmer 5 more minutes. (Adapted from http://allrecipes.com/recipe/tomato-cream-sauce-for-pasta/detail.aspx)
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