On Fri, 14 Nov 2003 00:15:29 -0500, Bob Pastorio
> wrote:

> 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.
>

Personally, I don't care if grandma and restaurants do this.
I don't like a blob of salad dressing on greens and I don't
like a blob of sauce sitting on naked pasta.

I prefer to stir in enough sauce to coat the pasta, but not
enough to "slide off" - then I plate it. People can add
more sauce (to taste) at the table.