Spaghetti with Basil and Parsley

1 lb spaghetti
3 garlic cloves, crushed
Crushed red -pepper flakes
6 Tbls unsalted butter, cut into small pieces
1 cup fresh flat-leaf parsely, coarsely chopped
1 cup fresh basil, coarsely chopped or sliced into ribbons
1 cup crumbled feta cheese (4 ounces)
3/4 to 1 cup finely grated Pecorino Romano cheese (about 2 ounces)

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, leaving 2/3 cup cooking water. Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.

Return pasta to pot and toss to coat. Add herbs, reserving some for garnish.Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes, if desired.