Fusilli Bucati with Lemon and Parsley

While the pasta is boiling in salted water, melt the butter with the olive oil in a good-sized pan. Mince the shallot and add it to the oil and butter when it starts making little bubbles like champagne or soda pop. Don't brown it; "sweat" it over medium heat. Chop the parsley, not too fine. When the shallot's translucent, add the parsley to the pan and turn the heat down to low. Zest the lemon over the pan and squeeze the juice into it. Toss well.

Right about now the pasta should be done (Mario Batali says 9 and a half minutes is what it takes to cook dried pasta). Drain it (always save about a cup of the cooking water) and add it immediately to the pan. Toss with the parsley and shallot mix until coated; if it seems a little resistant to coating, add a dipperful of the pasta cooking water and toss again. Serve immediately with parmesan cheese on top, good bread and a crisp green salad on the side.