Lemon Butter Garlic Pasta Sauce

300 g (10.5 oz) linguine or spaghetti
1 tablespoon olive oil
40 g (2 tablespoons) unsalted butter
6 garlic cloves, finely sliced
½ teaspoon red chilli flakes
Zest and juice of 1 lemon
50 g (½ cup) grated Parmesan (or veggie hard Italian cheese)
A handful freshly chopped parsley
Salt and freshly ground black pepper to taste
Cook the pasta al dente in salted water according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
Meanwhile, heat the olive oil in a large pan or Dutch oven and melt the butter in it over low-medium heat.
Stir in the garlic and red chilli flakes and cook for 1-2 minutes until the garlic changes its colour, careful not to burn it.