- 1/4 cup extra virgin olive oil
- 3 garlic cloves, sliced
- 2 whole salt-cured anchovies, filleted, or 4-6 anchovy fillets
- 3-4 tablespoons coarsely chopped walnuts
- Chili pepper to taste
- 1 tablespoon minced fresh parsley
- Coarse sea salt
- 14-16 ounces spaghetti
- Bring 5 to 6 quarts of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 2 cups of the starchy pasta cooking water.