Bob Pastorio > wrote in
:

> 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
>

Bob, the only downside for me in using a bit of butter or oil, is that
when the sauce goes on, it tends to slide off the pasta. <G> That's why
I stir in some sauce instead. That said, however, if I'm not serving a
"sauce" and only using butter/oil, cheese, seasonings, etc., then using a
fat to keep from sticking is ideal.

Wayne