1 Lb         Spaghetti

¼ C         Extra virgin olive oil

1              Shallot

¼ C         Heavy cream

2 tsp        Lemon zest

¼ C         Lemon juice

1 Oz         Finely grated parmesan cheese

2 Tbs        Fresh basil leaves, shredded

2 Tbs        Teeny Tiny Spice Co.® of Vermont Persian Adwiya

Salt & pepper

• In a large pot, bring 4 quarts of water to a boil.
• Add 1 Tbs salt & pasta.
  
• Cook, stirring frequently, until al dente.
• Reserve 1¾ C of the cooking water, drain the pasta in a colander and set aside.
• Heat 1 Tbs oil in the now empty pot.
  
• Add shallot and ½ tsp salt.  Cook until shallot is softened, about 2 min.
• Whisk 1½ C reserved pasta water & cream into pot; bring to a simmer & cook for 2 min.
• Remove the pot from heat, add in pasta & stir until coated.
  
• Stir in the remaining 3 Tbs of oil, lemon zest, lemon juice, cheese, Persian Adwiya & ½ tsp pepper.
• Cover & let the pasta stand 2 minutes, tossing frequently.
  
• Stir in the basil.
• Adjust seasoning if needed & sprinkle with cheese if desired.