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Bring a large saucepan of salted water to the boil and cook the linguine according to the packet instructions, to your preferred level of al dente (I like 12 minutes).
Meanwhile, tip the grated courgettes into a clean tea towel and squeeze over a bowl to remove as much liquid as possible.
Heat the butter in a large frying pan; when foaming, add the oil, garlic and chilli. Stir-fry for 30 seconds, then add the grated courgette and a big pinch of sea salt.
Turn the heat down to medium and cook the courgette for 5–6 minutes, stirring occasionally. Meanwhile, toast the pine nuts over a medium to low heat in a small, dry frying pan until there’s a good colour on them, watching them like a hawk so they don’t burn. This should take 4–5 minutes.
Drain the linguine, retaining a mugful of cooking water, then return the pasta to the pan. Add the cooked courgettes, 30g of the parmesan, the lemon juice, a big pinch of sea salt and stir well, adding a little pasta water as needed until you have a silky consistency.
Taste and adjust the salt and add more lemon juice if needed. (The difference between this dish being amazing or ordinary is in this last step, so keep tasting!)
Serve hot, scattered with the pine nuts.