4 quarts boiling water
1 pound spaghetti
2 tablespoons salt

Hold ends of spaghetti in rapidly boiling water, and as the spaghetti softens, let the ends slide in.

Stir to prevent pasta sticking to bottom of pan. The boiling time is up to you -- if you like it as most Italians do, you will test the spaghetti by pinching; if it pinches in two easily but still feels firm, the pasta is done al denti.

Drain in a colander, and serve the way you like best.

there are no limits to the way pasta can be served. The main thing is that you now have spaghetti cooked the real Italian way.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Ivan Lackovic:Return Home.

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