Boil 12 ounces linguine in a large pot of salted water for two minutes less than instructed on the package.
To a large skillet, add 3 tablespoons extra virgin olive oil, 2 cloves garlic (minced), 1 spicy red chili (chopped), ½ teaspoon salt, and the zest of 1 large lemon.Fry for a minute; don't burn the garlic. Turn heat off and add the juice of the lemon.
Reserve 2 cups of pasta water, drain pasta, add it to sauce, and add 1 cup reserved pasta cooking water.Finish cooking the pasta until al dente - about a minute.
Turn the heat off, add 1 handful parsley, and ½ cup parmesan, and toss until the cheese melts.
Serve immediately with a sprinkle of lemon zest.
Nico's serving tip
Add 1 can (15-oz) cannellini beans (drained and rinsed) and 2 handfuls spinach to the pan with the lemon sauce. Sauté for a couple of minutes or until the spinach wilt. Add the pasta, reserved pasta water, parmesan, toss until creamy and al dente, then serve immediately.