What do you do: when you're making pasta and sauce on the stovetop at the same time, and you get the timing slightly wrong, so that the pasta is al dente and ready, but the sauce needs just a bit more time? You have to stop the pasta cooking, but now you have it sitting in a colander in the sink, quickly cooling off. How do you keep it from (1) cooling down too much, and (2) sticking to itself, for the 10 minutes (say) that you need to finish the sauce?
This is chiefly a problem with, e.g., linguine, not so much with short, thick shapes, which don't stick as much.
I searched the Chowhound archives for this, but only found advice on intentionally preparing pasta well in advance of serving. I'm talking about when you have an unplanned crisis situation.