Cook pasta8 ounces al dente. Cook pasta in a large stockpot of generously-salted water until it is just 1 minute shy of al dente. (For ideal timing, I recommend adding the pasta to the boiling water after the mushrooms16 ounces have been sautéing for 3 minutes, as indicated below.) Reserve 1 cup of the starchy pasta water for later, then drain the pasta.