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Ingredients
  • Salt
  • 1 pound spaghetti
  • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
  • 4 cloves garlic, finely chopped
  • ½ teaspoon crushed red pepper flakes
  • 2 lemons, zested and juiced
  • ½ to ¾ cup heavy cream
  • 1 cup grated Parmigiano Reggiano
  • Handful flat-leaf parsley, finely chopped
  • ½ cup (10 or 12 leaves) fresh basil, very thinly sliced
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