2-3 tablespoons of coarse salt
500 g. of spaghetti
150 g. of butter
1 tablespoon of grated lemon peel
2 tablespoons of lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup basil
60 g. of grated Parmigiano Reggiano
6 fresh basil leaves for garnish

Cook the spaghetti "al dente" in boiling salted water. (Al dente is Italian for "to the tooth", the only way to cook your pasta. "To the tooth" means there should be a slight bite to your noodle. The pasta shouldn't be hard, but have a tiny amount of resistance when you bite into it.)

Put the butter in a large bowl and add the lemon peel and juice, salt, pepper and basil.

Heat slowly for a minute and pour over the spaghetti.

Serve in a hot bowl adding basil and Parmigiano Reggiano.