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spoons of salt have been added. Check the label for cooking time; it varies from one brand to another depending upon the thickness and composition of the product. The highest quality of spaghetti is made from 100 percent durum wheat. Durum, the hardest of all varieties of wheat, needs certain environmental and climatic conditions to thrive. Most of the durum wheat grown in the United States comes from North and South Dakota, Minnesota and Montana. Ample rainfall in spring and summer and a mild, dry autumn are important to the crop. Pasta made from durum resists the tendency to stick together — especially important in spaghetti cookery. If your spaghetti persists in sticking, try dumping the cooked noodles into a colander and quickly rinsing in cold water. This washes off the excess starch, which causes the noodles to stick. After draining, toss the noodles in a bit of oil or whatever sauce you are serving. This coats the noodles and prevents sticking. Try some of our spaghetti entrees. If there are any leftovers, spaghetti may be frozen in a sauce for several months or refrigerated for three or four days. Spaghetti with crab and ricotta sauce To keep the cost down, this recipe calls for only 6 to 8 ounces of
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