Grate the lemon zest and cut the lemon in half to squeeze the juice.

In a pan, combine olive oil, butter, lemon juice and grated lemon zest.

Add salt and black pepper to taste.

Mix the ingredients in the pan until a smooth cream forms.

Cook the linguine in plenty of salted water and drain it 2 minutes before it is fully cooked.

Pour the linguine into the pan with the cream, adding linguine cooking water to combine everything.

Add a pinch of salt and more pieces of butter.

Mix well and let the linguine absorb the flavours in the pan.

Plate the linguine with the creamy sauce.

Pour the remaining cream over the pasta.