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Ingredients

• 1 pound spaghetti or linguine
• Salt
• 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan
• 4 garlic cloves, finely chopped
• 2 pinches of crushed red pepper flakes
• cup dry white wine (a couple of glugs)
• Zest of 2 lemons, 1 lemon juiced
• cup heavy cream (eyeball it)
• Handful of flat-leaf parsley, chopped
• 1 cup fresh basil (20 leaves), shredded
• Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese, for topping the pasta and passing around the table

Description

My Mom's Nickname Is Mamacello Because She Loves Limoncello, A Lemon-infused Italian Liqueur. She Likes Lemon-flavored Everything, Including Pasta—especially The One Once Served At The Michelangelo Hotel In New York City, At A Restaurant Aptly

Rachael Ray Magazine