Ingredients: -2-3 tablespoons course salt -1 pound spaghetti -10 tablespoons unsalted butter -1 tablespoon lemon zest -2 tablespoons lemon juice -1/2 teaspoon salt -1/4 teaspoon black pepper -1/3 cup packed fresh basil leaves, chopped -3/4 cup freshly grated Parmigiano-Reggiano -6 sprigs fresh basil for garnish Directions: Add course salt to 2 gallons of rapidly boiling water. Stir in spaghetti and cook until al dente. Meanwhile, melt butter in a large sauté pan. Add zest, juice, salt, and pepper. Heat gently 1 minute. Toss with spaghetti Add basil and Parmigiano-Reggiano and toss until spaghetti is evenly coated. Serve in warm pasta bowls and garnish. Sprinkle with more Parmigiano-Reggiano at the table. Makes 6 servings.