Bring a large pot of water to a rolling boil, salt it with 2 tbsp Coarse sea salt, and drop in the Spaghetti. Cook until it bends but still snaps at the core, about 9 min. Scoop out a cup of the starchy water before you drain.

⚠ The water should taste seasoned, not like the sea: the anchovies, olives and capers bring plenty of salt of their own.

• Spaghetti
• Coarse sea salt