3 tbsp extra virgin olive oil.
1 shallot, finely sliced.
2 tbsp dry white wine.
1 lemon zest and juice.
salt & fresh ground black pepper.
handful of fresh basil leaves, torn.
parmesan shavings to serve.

Heat 1 tbsp olive oil in a small, heavy frying pan.
Fry the shallot gently until softened, approx 5 minutes.
Add the wine & cook until reduced by half.
Mix in the lemon zest & juice.
Season with salt & freshly ground pepper.
Toss the lemon shallot mixture with cooked pasta.
Top with basil leaves, parmesan shavings & remaining olive oil.

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