Linguine with Lemon Garlic Sauce

Ingredients    

• 1 lb linguine 
• 1 tablespoon plus 1 teaspoon kosher salt    
• 3-4 garlic cloves, thinly sliced    
• 1 teaspoon lemon zest from 1 lemon    
• ¼ cup finely chopped fresh flat-leaf parsley leaves    
• 1 teaspoon red pepper flake
• 2 tablespoons salted butter    
• 3 tablespoons extra-virgin olive oil    
• 2 tablespoons fresh lemon juice (from 1 to 2 lemons)    
• Freshly grated Parmesan cheese, for serving (optional) 

Directions

1. Fill a large pot with 4 quarts of water and add 1 tablespoon of salt. Bring to a boil over high heat. Add the linguine and cook until al dente, according to the package instructions. Drain, reserving ½ cup of the pasta cooking water.
2. Meanwhile, in a large heat-resistant bowl, combine the garlic, parsley, lemon zest, red pepper flakes, and the remaining 1 teaspoon salt.
3. In a small saucepan over medium heat, combine the olive oil and butter. Once the butter is bubbling, pour it over the garlic and herb mixture. Stir to combine.
4. Add pasta to the bowl along with the lemon juice and the reserved pasta cooking water. Use tongs to toss the pasta until it’s fully coated and well mixed.
5. Serve immediately, topped with freshly grated Parmesan cheese.