Lemon Pasta with Basil-Garlic Breadcrumbs

• 1/4 cup Sea Salt
• 2 tbsp olive oil
• 1/2 cup panko breadcrumbs
• 2 cloves garlic, chopped
• 1 1/2 tbsp chopped fresh basil

Pinch of red pepper flakes (optional)

• 1/2 lb radiatore pasta

Juice of 1 and 1/2 lemons

• 2 tbsp cold, unsalted, grassfed butter

Finely grated Parmesan cheese for serving

1. Fill a medium-large pot with water for cooking your pasta. Add the Sea Salt. Taste the water. If it tastes like the ocean, you’re good to go. Bring to a boil.
2. While the water comes to a boil, heat a large saucepan over medium-high heat and add the olive oil. Then add the Panko breadcrumbs. When they’re lightly toasted (2-3 minutes), add the chopped garlic and basil and cook for another minute or two, being careful not to burn the garlic. If you feel it’s too dry, add another tbsp of olive oil. Season with a little salt and pepper, and red pepper flakes if you desire. Remove from pan and set aside to cool.
3. Wipe out that pan and place back on the stove, no heat. Add the pasta to the water and cook until al dente.
4. When the pasta is cooked, spoon a ladle or two of the pasta water into the pan you used for the breadcrumbs.
5. Strain the pasta with a large slotted spoon or mesh strainer right into the other pan on the stove. Add the cold butter and the lemon juice and start whisking with a wooden spoon. You’ll do this for a couple minutes until the butter melts and the lemon comes together to emulsify into one beautiful lemony sauce. It should be thick enough to coat the bottom of the pan.
6. Add the pasta to 2 bowls and drizzle over any extra sauce. Sprinkle with a generous amount of parmesan cheese and the garlic-basil breadcrumbs.
7. NOM NOM!