Normally I do not recommend cooking with extra-virgin olive oil. Save the good stuff for salad dressing, pasta salads, and finishing on already prepared food. This dish is cooked over medium heat and you can use extra-virgin olive oil if preferred.
Extra-virgin olive oil has a smoke point of around 375 degrees F (191 C).
Avocado oil has a smoke point of around 400 degrees F (204 C).
Peanut oil has a smoke point of around 435 degrees F (224 C).
Extra-light olive oil has a smoke point of around 468 degrees F (242 C).
½ lb linguine
4 T unsalted butter
Zest of 1 lemon
2 T minced chives
6 large basil leaves, minced