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Spaghetti with Walnuts and Anchovies

['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.

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