Wayne Boatwright wrote:

> 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.

I think you're probably using too much. Last evening, we did a pot of
spaghetti and dressed it with a marinara. I did a pound of pasta and
about 3 tablespoons butter. When it was ready, I dumped the pasta into
a colander and let it drain for maybe 20 seconds. While it drained, I
dropped the butter into the pot and swirled it around to melt. Since I
keep butter at room temperature, it melts virtually instantly in the
hot pot. Back in with the pasta and literally toss it by flipping the
pot up and down to mix the butter with the pasta. The whole draining
and buttering takes maybe 30 seconds and the pasta is still hot and
steaming. Plated the pasta, still steaming and each of us put the
amount of sauce we wanted on top. Grated some Parm over top. Lovely.

Nothing slid. If you use plain oil, and you use too much, maybe
slippery pasta. But butter sets up on the surface of the pasta and
isn't at all slippery. My northern Italian grandparents did it this
way, as did my mother and as did I in all my restaurants. No slipping.

Pastorio