Cook 400g of linguine in salted boiling water according to the package. Drain briefly, leaving some cooking water clinging to it.
Return to the warm pan. Add 3 zucchini, coarsely grated, 3 tablespoons of olive oil, 1 garlic clove, finely chopped, the zest of 1 lemon, 1 large pinch of chili flakes and most of 1 handful of basil leaves, torn.
Toss thoroughly until the zucchini warms through. Season with salt and black pepper, then scatter over the remaining basil.
