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ounces/400 grams dried bucatini (or other long pasta, cooking time adjusted if necessary)
01Bring 5½ cups/1.3L of water to a boil in a wide pan on medium-high heat, then season with ¾ tsp salt. Add the bucatini and cook for 9 minutes (or per package instructions) until al dente, stirring every now and then so they don’t stick together or to the bottom of the pan, and to ensure they are submerged. Drain, reserving all the cooking water (you should have about 2¼ cups/520ml—if not, top up with a little hot water).
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