61.   Drain the pasta, and dress with the sauce.

62.   Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do.

63.   For cleaning greens, straining stock or draining pasta, a colander is indispensable.

64.   For deep-frying or draining pasta from large pots of boiling water, she requests assistance.

65.   Immediately drain pasta in colander.

66.   Quickly drain pasta, turn into the bowl with butter, and add Parmesan, tossing well.

67.   Quickly drain the pasta and plunk into a warm dish.

68.   Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.

69.   This will drain the pasta and warm the serving dish at the same time.

70.   When you drain the pasta, toss it at once with the sauce.