It means when the spaghetti is cooked so that it is neither soggy (overcooked, disintegrating, collapsing - like tinned spaghetti, ugh!!) nor is it hard, uncooked in the centre. It should be cooked all the way through, but no more. To be cooked "AL DENTE" there should still be some resistance to the bite of the teeth, but no feeling that there is an uncooked part.
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Thank you !!