Tested out the soaking pasta idea again after a long time.
Linguine, soaked in lukewarm water for maybe 45 mins. Water that drained off was a bit starchy, but the pasta did not clump up at all (a problem I’ve sometimes had when boiling it directly). It was visually fully hydrated, and flexible to the touch.
Took about 1 minute in boiling water to cook to toothsome. I tossed with pesto after.
Very pleased — if I was putting it into a cooked sauce, I’d skip the boiling water and let it cook in the sauce itself.
