Heat a pan and pour the breadcrumbs with a ping of sugar and crushed fennel seed and let them toast for some minutes.
Warm up 2 liters of water to boil, then add rock salt (2 tablespoons) and set the pasta.
Heat 2 tablespoons of oil in a pan with garlic and chili.
After two minutes, drain the spaghetti and keep the cooking water. Transfer the pasta to the pan with the hot oil. Combine chopped basil leaves.
Add the cooking water ladle by ladle, checking that the sauce does not become too much liquid.
Continue until the spaghetti are cooked.
Pour into dishes and add the toasted beadcrumbs and fresh basil leaves .