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This is a Florentine version of a classic dish from Italy's Apulia region.
2 x to 3 Tbsp. coarse sea salt
1 lrg yellow-fleshed potato, peeled and cut into 3/4 inch cubes
14 x to 16 ounces uncooked spaghetti
1 x to 2 cloves garlic, minced
3 x to 4 Tbsp. extra-virgin extra virgin olive oil (divided) Freshly grated black pepper
Suggestions?