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Cook 1 thinly sliced chile de arbol in 1/4 cup
olive oil in a pot over medium heat until
toasted, 2 to 3 minutes. Add the grated zest of
1 lemon, the juice of 2 lemons and 6
tablespoons butter and stir until melted. Toss
with 12 ounces cooked linguine, adding up to 1
cup pasta-cooking water to loosen the sauce.
Stir in 1/2 cup grated parmesan and season with
salt. Top with 1 more crumbled chile de arbol.
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