Spaghetti With Basil Cream

• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 2 tablespoons dry breadcrumbs
• 1 cup heavy cream
• 1/2 cup finely chopped basil leaves (no stems)
• Salt and freshly ground black pepper
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 pound spaghetti

1. Set three quarts of salted water over high heat in a large covered pot.
2. While the water is heating, place a large skillet over medium heat and add the olive oil.
3. Saute the garlic for a minute or two, until soft but not brown, then add the breadcrumbs.
4. Stir.
5. Increase the heat to high, add the cream and cook it for a minute or two, until it begins to thicken.
6. Stir in the basil and remove the pan from heat.
7. Season to taste with salt and pepper and stir in the cheese.
8. When the water is boiling add the spaghetti and cook, uncovered, until al dente, about seven minutes.
9. Drain thoroughly and season with salt and pepper if desired.
10. Toss the drained pasta in the skillet with the sauce mixture over medium heat for a minute or two, divide among three or more plates and serve.

extravirgin olive oil, clove garlic, breadcrumbs, heavy cream, basil, salt, parmesan cheese, spaghetti

Taken from cooking.nytimes.com/recipes/11137 (may not work)