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1
Bring a large saucepan of water to the boil.
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2
Add salt and spaghetti.
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3
Cook for 12-14 minutes.
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4
In the meantime, prepare the sauce: First, remove any thick or woody stems from the herbs and discard.
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5
Chop herbs finely- you should end up with about 3/4 cup of chopped herbs (a little more or less won't matter).
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6
Heat olive oil in a medium saucepan over a medium heat.
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7
Add garlic and cook until just beginning to colour.
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8
Remove saucepan from heat immediately.
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9
With the saucepan off the heat, add cream, butter, lemon rind and juice, herbs, salt and pepper and stir to mix well.
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10
When the spaghetti is cooked to your liking, drain it well then add the drained spaghetti to the saucepan (the one with the sauce in it).
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11
Return this saucepan to a low-medium heat and toss with two forks to combine the spaghetti with the sauce.
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12
Cook gently for a minute or two until the sauce begins to thicken and most, but not all, of it has been taken up by the spaghetti.
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13
Serve in bowls, drizzling over any remaining sauce.
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14
Top with parmesan cheese.
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15
Serve immediately.
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16
Serve as is or with a crisp green salad and a nice cold glass of dry white wine!
