In a large saucepan, heat 2 liters of water, add the salt. Cook the spaghetti until al dente.
Wash and dry the sage leaves, melt the butter in a small saucepan and fry the sage leaves in it until crisp, taking care not to let the butter get too dark.
Arrange the spaghetti on two plates and serve with the sage leaves, Parmesan cheese and butter.
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