I usually just tip the pot over until the water drains out and use the angle plus a large slotted spoon (same one that stirs/de-clumps while boiling) to keep the pasta from escaping. Might get a runner or two but it mostly works. Swish it around, drain again quickly, back to the off-but-still-hot stove to cook off a little and anything remaining gets mixed into the sauce. Doesn’t leave enough to water it down to any appreciable degree and it’s not adding to the stuff you’ll need to wash later.