Serves 6 :

• 2-3 tablespoons coarse salt,
• 1 pound spaghetti (455 gr.)
• 10 tablespoons unsalted butter (142gr.)
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• ½ teaspoon black pepper
• 1/3 cup paked fresh basil leaves chopped
• ¾ cup freshly grated Parmigiano-Reggiano (60gr.)
• 6 sprigs fresh basil for garnish

Preparation

1. Add coarse salt to 2 gallons (7,5 liters) of rapidly boiling water.
2. Stir spaghetti and cook until al dente.
3. Drain.
4. Meanwhile, ment butter in a large sautč pan.
5. Add zest, salt and pepper.
6. Heat geantly 1 minute.
7. Toss with spaghetti .
8. Add basil and Parmigiano-Reggiano and toss until spaghetti is evenlycoated.
9. Serve in warm pasta bowls and garnish.
10. Sprinkle with more Parmigiano-Reggiano at the table.