It's difficult to know what to make of this claim from celebrity chef Jamie Oliver. He adds greater texture to his pasta so that it 'holds more sauce'.
This begs a number of questions:
Does more sauce really cling to his enhanced pasta?
Is sauce being clingy really such a good thingy?
And if the sauce weren't 'held' by the pasta, what disaster would befall the diner?
Surely they could just spoon it up from the plate or lick their bowl clean?