1 lb. thin spaghetti, cook while preparing sauce

GREEN SAUCE:

2 tbsp. dried basil
2 tbsp. fresh parsley, chopped
1/4 c. butter
8 oz. cream cheese
1/3 c. grated Parmesan cheese
1/4 c. olive oil
1 to 2 cloves minced garlic
2/3 c. boiling water

Melt butter; add basil, parsley and cream cheese. Stir to melt cheese; add other ingredients and whisk until smooth. Drain spaghetti and serve sauce on top.