I should try the soaking method when I have a larger quatity of pasta to cook.
I was given a Calphalon Pasta cooking pot set ( includes steamer) on my 65th birthday party by colleagues as I had mentioned I was planning to buy an All Clad one. Well, it was very to slow to get the water to come to a boil. I gave them away in search for space for my new hobby, that was collecting copper ware.
I started to use my All Clad French bottom wok as that is one of my favorite , always on top of my range. It takes no time at all to bring the water to a boil However, I have to stay close for a minute or two for the pasta to soften to get the ends immersed in the boiling water.
Most of the time, spaghetti means shrimp sautéed in EVOO, lots of garlic, a tin of anchovy and chipotle adobo sauce which is added to the spaghetti and Costco’s pesto as well as reggiano when being served.
I only use thin spaghetti or pappardelle for my wild boar stew. I drain my thin pasta for shrimp before it is al dente, goes back into pan, then I add ladle full of the concentrated shrimp broth from the shrimp shell ( roasted and boiled) to finish cooking it add some more EVOO before assembly. I save the rest of the broth for future use such as paella.
This has turned out perfect for me.
It is almost the same technique as yours.
