Quick and Easy Italian Fettuccine

   Cream cheese makes this extra creamy and easy.

   1  8-ounce pkg. cream cheese
1/2  stick unsalted butter, room temp.
   2  T dried parsley
   1  tsp. dried basil, crumbled
Freshly ground pepper
2/3  cup boiling water

1/4  stick butter
   1  garlic clove, minced
   1  8-ounce pkg. fettuccine, cooked al dente and drained
3/4  cup grated Romano cheese, grated

SAUCE:
   Combine 1/4 cup butter, parsley, and basil in bowl.  Blend in cream cheese, season with pepper to taste.  

   Mix in water, thoroughly.  Set bowl into a larger pan of water water to keep warm.
PASTA:
   Melt remaining butter in large skillet over low heat.  Add garlic and cook a minute or two.

   Add pasta and toss gently.
   Transfer to serving platter and sprinkle with Romano cheese.