Bring at least
While the pasta is cooking, melt the butter and olive oil over medium heat in a large sauté pan. Add the shallots and garlic, and sauté until the vegetables are softened but not brown, 1 to 2 minutes. Stir in the lemon zest and juice and season lightly with salt and pepper. Stir in the hot spaghettini, and remove from the heat.
Add the herbs and cheese and toss quickly, adding enough of the reserved pasta water to keep everything moist. Serve in warm bowls with additional cheese on top, if desired.
© 2004 John Ash. All rights reserved.