Spaghetti With Lemon And Olive Oil

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Table salt

pound spaghetti

cup extra virgin olive oil , plus more for serving

medium shallot , minced (about 3 tablespoons)

cup heavy cream

teaspoons finely grated zest and 1/4 cup juice from 3 lemons

ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving

Ground black pepper

tablespoons shredded fresh basil leaves

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