Lemon Spaghetti

Salt

1 pound spaghetti

3 Tbs. extra-virgin olive oil

4 cloves garlic, finely chopped

1/2 teaspoon crushed red pepper flakes

2 lemons, zested and juiced

1/2 to 3/4 cup heavy cream

1 cup grated Parmigiano Reggiano

Handful flat-leaf parsley, finely chopped (optional)

1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced

Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.  Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.  When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and 1 cup of cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.  Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce, parsley, and ¾ of the basil for a minute or 2, allowing it time to soak up the sauce.  Top the plates of pasta or platter with remaining cheese and basil.

Sliced grilled chicken or grilled shrimp can be added to this to make it a main dish.