Hi Josh, I'm Italian, and was born, and raised, and lived virtually all
my life in Chicago.

As others have mentioned, Spaghetinii is thinner than standard
Spaghetti, and so is Vermicelli Both Spaghetinii, and Vermicelli are
more suitable IMO for Meat Sauces/Gravy.

Then there's more commonly called Angel Hair Pasta, which is also called
Cappelini. This thin Pasta IMO is more suitable for using with Fish
Sauces/Gravy, such as with Fish, Crab, Lobster, Squid, and Octopus,
Scallops, etc.

In Chicagoland, some really good Italian Food Stores/Delis to check out
would be Conte De Savoia on West Taylor St. (1 Blk East of Ashland Ave
on Taylor St., DeAndrea and Son in the Cermak Plaza (on Cermak, and
Harlem Aves.) Caputos on N. Harlem Ave near Belmont Ave.

There's another good one on North Harlem Ave. near Caputos, but the name
alludes me at this moment.

The stores I mentioned above have huge good supplies of any pasta you
can ever dream of, Tons of Olive Oil, Tomatoes-Canned Goods, Bakery,
imported Cold Cuts, Cheeses, Olives, Home Made Italian Sausage. You
name it!
Mark D.