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Bring a large pot of salted water to boil. Cook linguine according to package directions until firm to the bite (al dente), 9-13 minutes. Drain, reserving 1 cup of pasta water.
Meanwhile, heat butter and olive oil in a large skillet over medium heat until sizzling. Add garlic; cook and stir until fragrant and slightly mellowed, about 1 minute. Remove from heat.
Once you've drained the pasta, set skillet with the garlic butter mixture over medium heat. Add drained, cooked pasta, ¼ cup of reserved pasta water and parsley; toss well to coat.
Cook and stir until heated through, adding more pasta water if pasta seems too dry; season to taste with salt and pepper.
Transfer to serving bowl or platter; top with grated parmesan cheese and garnish with more parsley if desired. Serve.