One-Pot Pasta Al Limone

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1. 1Step 1: 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.
2. 2Step 2: 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.
3. 3Step 3: 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.
4. 4Step 4: 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.
5. 5Step 5: Taste and add more salt, lemon juice and butter or olive oil as needed.
6. 6Step 6: Tangle into 4 bowls and finish with the rest of the Parmesan and ½ a bunch of torn basil leaves, if you like.