Fish & sea food - Pasta receipes & Secrets are pasta preparation

• Choose a good pasta brand
• Use pot that's big enough to accommodate pasta without crowding. For every pound of pasta, eight-quart pot is a wise choice. Pasta needs space to move around as it gets cooked.
• Use adequate water. For every pound of pasta, use six quarts of water.
• Add salt to water. Bring water to full, & rolling boil before adding pasta.
• Bring water back to boil soon after adding pasta.
• Stir pasta 2-3 times throughout cooking process.
• Never ever add olive oil to pasta cooking water.
• Cook pasta to 'al dente' state.
• Never ever rinse pasta.

The above mentioned points are used to Ways to perfectly cooked pasta.

• Choose high-quality, dried pasta in robust shapes such as penne & ziti, and always cook it al dente with plenty of salted, fast-boiling water.
• Choose a fruity olive oil which is fresh & fragrant. This coats pasta with fragrance and can help release as well as distribute flavors of herbs & vegetables.
• Choose good seasonal produce, and then cook gently to release flavors and retain the texture.
• Choose 2-3 main ingredients. Choose a fresh herb & go easy on garlic & vinegar. Cut vegetables & other ingredients to match with pasta shapes. Small dices work well for most pasta salads. Long & thin shapes wrap around the twisted pasta, like fusilli, & are attractive.
• Serve pasta salads at room temperatures to allow flavors to come out.

• Do not use stuffed egg pasta like tortellini or even ravioli in pasta salad.
• Do not dress salads with butter.
• Do not use frozen or even vinegary jarred vegetables in salads.
• Do not pack dish with an overload of ingredients.
• Do not use large chunks of raw vegetables, like garlic, green pepper, or onion.