Cook the pasta in a large saucepan of salted boiling water for 7–8 minutes or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid. Set aside. Heat the oil in the saucepan over medium heat, add the garlic and cook for 30 seconds. Add the cream and reserved water and cook for 1 minute.
As the soft and sweet aroma of freshly baked golden waffle cones drifts from the open doors of a gelateria, one things is for certain, it is sure to stop one right in her tracks and detour for a few moments; stop in to perhaps order a “gelato affogato” [gelato with espresso poured on top], and be on one’s way again . . .