>Or leave it in a large strainer in the pot in the still hot water; it
will
>finish cooking.

Oh it'll finish cooking all right. You do know how much hotter steam
is than boiling water? It will be a pile of congealed mush in seconds.
Cook the pasta to al dente, rinse it (yes...rinse it) and drain
thoroughly. Toss with oil to keep it separate, or better yet toss with
hot sauce. The pasta can be room temp provided you are serving
quickly. Ladel the hot sauce on top and it heats the pasta along with
it. No mush, no fuss.