Cook the angel hair pasta according to package instructions until al dente.
In a large skillet, heat both olive oil and butter over medium-low heat, add garlic and cook for 30 seconds, then stir in heavy cream.
Now, add in the pasta, parsley, mint, salt, pepper and parmesan cheese. Stir everything together and serve!
Use a freshly grated parmesan for this recipe because it offers a better flavor and texture that melts in your mouth once mixed with the rest of the ingredients in this dish.
Always time your pasta when cooking it so that it will not be overcooked. Overcooked pasta tends to be soggy and sticky, which would not be enjoyable to serve and eat.
Do not add oil to the water or drizzle it over the pasta. If you add oil to the water or the pasta when cooking it to prevent it from sticking together, your sauce will slide off the noodles. Additionally, the spaghetti will be oily as a result of your actions.
If you plan to make this recipe a lighter one, use creme fraiche instead of heavy cream.
If you don't have any fresh parsley at home, you may use your stored basil instead because it could also give a bright and light flavor to the recipe.
Mix into your pasta some leftover roasted chicken for a meaty and juicy variation of this dish.