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People who care nothing about Italian food know spaghetti. It is the iconic Italian-American dish – long, thin, round noodles boiled until soft, then covered with red sauce and maybe sharing a plate with meatballs or sausage. Italian variations abound, including Bolognese (with meat in the sauce), alla puttanesca (in the manner of a whore, i.e salty and spicy), and alla vongole (with clams). Several unique regional spaghetti dishes owe their pasta to Italy but are otherwise very American. These include Memphis BBQ spaghetti, which uses BBQ sauce in lieu of marinara; Creole spaghetti bordelaise that adds butter, wine, and herbs to spaghetti aglio e olio; and Cincinnati 5-way chili, which rests on a bed of well-cooked spaghetti.