1 cup heavy cream
2 tablespoons cognac
Zest of one lemon
Zest of one orange
½ teaspoon coarse salt
1-2 teaspoons dried mint (or 2 tablespoons fresh, about three springs)
12 leaves fresh basil, shredded or torn (or 1-2 teaspoons pre-prepared basil paste)
½ pound linguine, cooked al dente
½ cup freshly grated Parmigiano Reggiano cheese
In a skillet over medium-low heat, warm cream. Add cognac, zest of lemon and orange, and salt.
Simmer 7-10 minutes, until cream slightly thickens.
Add mint and basil, stir.
Toss hot, drained pasta with sauce and grated cheese.
Transfer to serving dish or dinner plates.