Lemon Spaghetti

INGREDIENTS

• 4 cloves garlic, finely chopped
• 1 pound spaghetti
• 1/2 teaspoon crushed red pepper flakes
• 1 cup grated Parmigiano Reggiano
• 1/2 to 3/4 cup heavy cream
• Handful flat-leaf parsley, finely chopped
• 1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
• 3 tablespoons extra-virgin olive oil, 3 turns of the pan
• 2 lemons, zested and juiced
• Salt