-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
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.