This might be obvious to some, but one of the best 'kitchen hacks' I've ever adopted is just using a shallow pan large enough for long pasta instead of using a giant pot with 3x the water that takes forever to heat up.
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Plus, because you -should- be cooking your sauce into your pasta for the last couple minutes, boom, already in a pan. Just pour all but the last 1/4-1/2 cup pasta water out.
Also because you used less water to begin with, the pasta water is starchier, better for sauce.
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