Heat the oil in a large skillet over medium heat and saute the
green pepper, scallions, and crushed red pepper (if using) until
the vegetables are tender but not brown. In a medium bowl, whisk
the eggs with the Parmesan and salt, then add to the skillet with
the cooked spaghetti and basil. Toss gently over medium heat
until the eggs are set. Serve with grated Parmesan and crusty
bread.
