el21 writes:
>
>Everytime I cook spaghetti, drain it and it sets awhile it all clings
>together in one clump. What do I need to do in order to keep
>each strand loose and separate?

Um, don't let it set awhile.

You need better timing... better to have your customers wait between courses
(suck up a little dago red) while you prepare the pasta, then serve
immediately.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."