Heat the olive oil in a large skillet over medium heat.  Ad the garlic and sauté for 10 seconds.  Pour in the cream and heat until almost boiling, then add the parmesan cheese.  Bring to a boil, then reduce hat and allow to simmer until thickened and reduced by about one-third.  Stir in the pasta.  Stir in the pepper, basil and parsley.  Salt to taste.

Our comments:  Although this can make a great main course, we like it as an alternative to a potato or rice side dish.  We like to use half egg fettuccine and half spinach fettuccine for looks.  We have one of those stone grinding bowls that we use for crushing the peppercorns.  This is the easiest way we have found to get a decent quantity of fresh, coarsely ground pepper for those recipes that demand it.