Pasta del Magnifico alla Garga

• 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

1. In a skillet over medium low heat, heat cream.
2. Add cognac or dry sherry, lemon and orange zest and salt.
3. Simmer sauce 7 to 10 minutes.
4. Add mint and basil to the sauce.
5. Toss hot, drained pasta with sauce and grated cheese.
6. Transfer to serving dish or dinner plates.

heavy cream, cognac, lemon, orange, coarse salt, fresh mint, basil, linguini

Taken from www.foodnetwork.com/recipes/rachael-ray/pasta-del-magnifico-alla-garga-recipe.html (may not work)