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Cook pasta in a large saucepan of boiling salted water, until al dente.
While it’s cooking, whisk lemon juice with olive oil then stir in parmesan (it will melt when the mixture is added to the pasta, making it thick and creamy).
Season with sea salt and black pepper and add more lemon juice to taste. Drain spaghetti and return to saucepan.
Add lemon sauce and shake pan so each strand of pasta is coated. Finally, stir in chopped basil and lemon zest. Serves 6 as a starter