Fill a pot with water, add salt generously, and bring it to a boil over high heat.

Thinly slice the 1/2 fennel bulb and 1 shallot. Finely slice the 1 garlic clove.

Zest the lemon and reserve the fennel fronds. Juice the lemon and keep the juice aside.

Heat 10 g butter and 5 ml olive oil in a frying pan over medium heat until the butter melts.

Add the sliced garlic, fennel, and shallot to the pan. Season with the salt and chilli flakes.

Cook the vegetables over low heat until very soft and translucent, stirring occasionally.

Cook 300 g linguine in the boiling water until al dente, following the package timing. Reserve 240 ml pasta cooking water before draining.

About 5 minutes before the pasta is done, pour the lemon juice into the softened vegetables. Add the reserved pasta cooking water and simmer.

Add the drained al dente linguine to the pan. Toss it with the sauce until glossy and coated.

Add the lemon zest and reserved fennel fronds. Grate Parmesan cheese over the pasta and toss before serving.