Fill a large pot with water, add salt, and bring it to a boil. Add the lumache pasta and cook according to the package instructions, usually 10-12 minutes for al dente. Stir occasionally to avoid sticking. Once cooked, reserve 1 cup of pasta water before draining.

While the pasta cooks heat 2 tablespoons of olive oil in a large skillet over medium heat, add the minced garlic, and sauté it for about 1 minute, or until it becomes fragrant. This is where the magic happens—the garlic will infuse the oil with its rich flavor.

Next, pour in the crushed tomatoes and stir to combine. Let the sauce simmer for about 10 minutes, allowing it to thicken and reduce slightly. Taste and adjust the seasoning with salt and pepper.

Lower the heat to low and stir in the heavy cream. Add the grated Parmesan cheese and stir until fully melted and incorporated.

Add the drained lumache pasta to the sauce and toss until coated. If the sauce is too thick, gradually add the reserved pasta water until it reaches the desired consistency.

Remove from heat and serve immediately. Garnish with fresh chopped basil and a sprinkle of Parmesan cheese for extra flavor.