Pasta del Magnifico alla Garga

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1 cup heavy cream

2 tablespoons cognac or dry sherry

1 lemon, zested

1 large navel orange, zested

1/2 teaspoon coarse salt

2 tablespoons fresh mint, chopped, about 3 sprigs

12 leaves fresh basil, shredded or torn

1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente

1/2 cup grated Parmigiano-Reggiano