I do a similar thing, except I toss the pasta with a small amount of the
sauce, cuts down on the fat intake.

"Bob Pastorio" > wrote in message
...
> Blair P. Houghton wrote:
>
> > El21 > wrote:
> >
> >>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?
> >
> > PUT THE SAUCE ON IT!
>
> That's one way. Another is to toss it with a bit of butter, maybe 2 or
> 3 tablespoons per pound. I dump the pasta into a colander and let it
> drain. Meanwhile, drop the butter into the pot I cooked the pasta in,
> melt it and dump the pasta back on top. Toss it a few times to
> distribute the butter throughout and there it is. No sticky pasta.
>
> Take your time to put sauce on it, it won't get gluey.
>
> Pastorio
>
> > Don't let sauceless pasta sit around. It's covered in
> > glue (starchy water) and it's basically just a ceramic
> > substrate.
> >
> > Think of Fusilli Jerry. That's what you're constructing
> > in your bowl with no sauce.
> >
> > --Blair
> > "Over heat, if there's a god."
>