Cook the Linguine in a large saucepan of salted, boiling water until ‘al dente. Drain and reserve 1 cup of the starchy cooking liquid.
Heat the oil and butter in a large sauté/frying pan, add the garlic and sauté for 20 seconds, and then add the chilli and lemon zest. Add the cooked pasta and rocket and toss well until the rocket starts to wilt.
Add the Parmesan in two additions, adding the cooking water in between to loosen the Linguine.
Mix well and season with lemon juice, salt and pepper.
SERVE : Serve with the remaining rocket and parmesan on top.