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Spaghetti with Basil and Parsley
Ingredients
  • Coarse salt and freshly ground pepper
  • 1 pound spaghetti
  • 3 garlic cloves, crushed
  • Crushed red-pepper flakes
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1 cup fresh flat-leaf parsley, coarsely chopped
  • 1 cup fresh basil, coarsely chopped or sliced into ribbons
  • 1 cup crumbled feta cheese (4 ounces)
  • ¾ to 1 cup finely grated Pecorino Romano cheese (about 2 ounces)
Note: Ingredients may have been altered from the original.
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