2 T coarse sea salt*
1 lb spaghetti*
10 T butter, unsalted
1 T lemon zest
2 T lemon juice
1/2 tsp sea salt*
1/4 tsp fresh ground pepper*
2 handfuls fresh basil, chopped
3/4 c grated Parmigiano-Reggiano cheese*
Sprigs of basil for garnish
* Available at ATI
Add the coarse sea salt to a large pot of boiling water. Stir in the spaghetti and cook until al dente. Drain. Meanwhile, melt the butter in a large saute pan. Add the zest, juice, sea salt, and pepper. Gently heat and then toss in the cooked spaghetti. Add the basil and parmigiano and toss until coated. Serve in warm bowls and and garnish with basil springs.
