Begin by bringing a large pot of salted water to a rolling boil over high heat. Once it’s bubbling, add your choice of long pasta and cook until it's 1-2 minutes shy of the package instructions (about 8-10 minutes). Reserve ¾ cup of pasta water before draining.

While the pasta is cooking, mince 4 cloves of fresh garlic and zest 1 lemon until you have about 2 teaspoons of zest. Juice the same lemon to gather roughly ¼ cup of juice.

In a large skillet, heat 2 tablespoons of salted butter and 1 tablespoon of extra virgin olive oil over medium-low heat. Melt gently.

Add minced garlic, chili flakes, and lemon zest to the skillet. Sauté for about 40-45 seconds.

Pour in the reserved pasta water and lemon juice. Stir in a pinch of salt and cook for an additional minute over low heat.

Add the drained pasta to the skillet and toss gently to coat. Stir in about ½ cup of grated Parmesan cheese until melted.

Toss in freshly chopped herbs and adjust seasoning with additional salt or pepper if necessary.