Ingredients
1 cup heavy cream
2 tablespoons cognac or dry sherry
1 lemon, zested
1 large navel orange, zested
1/2 teaspoon coarse salt
2 tablespoons fresh mint, chopped, about 3 sprigs
12 leaves fresh basil, shredded or torn
1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente
1/2 cup grated Parmigiano-Reggiano
Preparation
In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.
