Collect the cleaned agretti into a pan, add the olive oil, the water and the crushed clove of garlic and season with salt. Cook for about 5-7 minutes, on medium fire, enough to soften the agretti.
Add now the anchovies and let them melt, then set aside.
Prepare also the anchovy breadcrumb. Melt the anchovy fillets in the olive oil in a small pan on medium fire, then add the breadcrumbs. Stir with a wooden spoon and toast for about 5 minutes, until golden. Set aside.
Bring a large pot of water to the boil, then add the coarse salt – it must taste like sea water – and cook the spaghetti al dente.
Drain the spaghetti, reserving a cup of their cooking water.
Add the spaghetti into the agretti pan and toss to dress the pasta. If it is too dry, add one or two tablespoons of the pasta cooking water. Just before serving, tear the burrata with your hands and add it into the spaghetti, toss again and serve into plates. Sprinkle each plate with some anchovy breadcrumb and enjoy.