Spaghettini

Store dry spaghettini in a cool, dry place in an airtight container. Cooked spaghettini can be stored in the refrigerator for 3-4 days.

Salt your pasta water generously; it should taste like the sea.

Cook spaghettini until al dente (with a slight bite) as it can become mushy if overcooked.

Reserve some pasta water before draining; the starchy water can help emulsify sauces and make them cling to the pasta.

Light tomato sauces

Seafood and clam sauces

Aglio e olio (garlic and oil)

Pesto

Butter and cheese

Not using enough water to cook the pasta, which can lead to sticking.

Rinsing cooked pasta, which washes away the starch that helps sauce adhere.

Overcooking the pasta, resulting in a soft, limp texture.