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Put 400g spaghetti or linguine into a large lidded saucepan.
Grate in the zest of 2 large unwaxed lemons and add 1 clove of garlic, peeled and bashed but kept whole, 100ml olive oil and 1 teaspoon flaky sea salt.
Add 1 litre boiling water, cover with a lid and bring to the boil.
As soon as it boils, remove the lid and simmer for 8 minutes, using a pair of tongs to turn the pasta in the thickening pasta water every 30 seconds or so as it cooks.
Once the pasta has had 8 minutes, squeeze in the juice of one of the zested lemons and simmer for a final 2 minutes with the lid off.
Once almost all the water has evaporated, take the pan off the heat, stir in 50g salted butter or vegan butter and 20g grated Parmesan or vegan Parmesan-style cheese and leave to sit for a minute or two, so the pasta can absorb most of the remaining water and form a lemony sauce.
Taste and add more salt, lemon juice and butter or olive oil as needed.
Tangle into 4 bowls and finish with the rest of the Parmesan and ½ a bunch of torn basil leaves, if you like.