- take out the double cooker pot, fill to the bottom of the top rivet with HOT water
- place on stove at HI heat
- add 1/4tsp of salt to the water
- take out spaghetti, enough to fill a finger-thumb hold to capacity
- break that spaghetti in half, by taking finger-size bundles and pressing them on the edge of a pan
- wait for water to boil
- turn temp down to 5
- get out the spaghetti spoon
- dump in all spaghetti at once
- start a 9 minute timer
- stir the spaghetti at least once a minute to prevent burning to the bottom of the pan.  the first stir is very important
- at 9 minutes, turn off the heat and remove the pot from the stove.  DO NOT rinse
- wash the siev pan briefly with water to wet it
- dump the pot into the siev pan to drain
- get the stragglers out of the pot and leave it cooling with water in it to prevent spaghetti from burning onto the bottom
- get out four cerearl bowls and fill evenly with the hot spaghetti
- add four 1/4 pads of butter to each bowl
- using a fork and spoon, cut and mix in the butter in each bowl
- cover three bowls in celophane and place in fridge for later

add parmesan cheese

to reheat, just microwave for 60 seconds