Bring a large pot of generously salted water to a rolling boil and cook the fettuccine according to package directions until al dente, then reserve 250ml of pasta water before draining.

While the pasta cooks, heat the olive oil and butter in a large deep frying pan over medium-low heat until the butter melts and begins to foam.

Add the sliced garlic and chilli flakes to the pan, sautéing gently for 2 minutes until the garlic is softened and fragrant but not browned.

Remove the pan from heat and immediately add the lemon zest and half the lemon juice, stirring to combine.

Add the drained fettuccine directly to the pan along with 100ml of the reserved pasta water, tossing vigorously to coat the pasta evenly.

Add the chopped parsley, basil, chives, and mint to the pasta, tossing well to distribute the herbs throughout.

Sprinkle in half the Parmesan cheese and toss again, adding more pasta water as needed to create a light, glossy sauce that clings to the pasta.

Season with salt, freshly ground black pepper, and additional lemon juice to taste.

Divide among four warmed serving bowls and top with the remaining Parmesan cheese, a drizzle of olive oil, and extra fresh herbs if desired.