Instructions: Cook the spaghetti in a generous amount of boiling salted water then drain thoroughly and return to the saucepan.

Meanwhile beat the lemon juice with the olive oil then stir in the parmesan until thick and creamy.

The Parmesan will melt into the mixture.

Season and add more or less lemon juice to taste.

Acid the sauce to the spaghetti and shake the pan so that each strand is coated with the cheese. Finally stir in the chopped basil and ideally some grated lemon zest.

This recipe comes from Genoa which claims to have the most fragrant basil. If you can get lemons that have not been sprayed grate a little of the zest and add to the sauce at the last minute.

Serves 6

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