The cooking of spaghetti is simplicity itself although there are apparently two common yet easily avoidable pitfalls that befall some cooks. The first is having the strands of spaghetti stick together; the other is overcooking.
The kettle in which the spaghetti is cooked should have at least a four-quart capacity.
One pound of spaghetti, the contents of one package, should be cooked in at least
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