Bring a large pot of water to a rolling boil and salt it heavily — it should taste like the sea, about 1 tbsp Sea salt. Drop in the Spaghetti and cook until just shy of al dente, a minute less than the packet says. Scoop out a mug of the starchy cooking water before you drain.

⚠ Do not drain the pasta bone-dry: the starchy water is what turns the oil and tomato into a glossy sauce that clings.

• Spaghetti
• Sea salt