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Preheat your oven to 200°C. Slice the top off the garlic bulb to expose the cloves, drizzle with a little olive oil, and season with salt. Wrap tightly in foil and roast for 35–40 minutes until the cloves are soft, golden, and caramelised. Set aside to cool slightly.
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Bring a large pot of salted water to the boil. Add the linguine and cook according to packet instructions until al dente.
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Once the garlic is cool enough to handle, squeeze the soft roasted cloves out of their skins into a small bowl and mash to a rough paste with a fork.
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Melt the butter in a large frypan over medium-low heat. Add the roasted garlic paste and stir through for about 1-2 minutes until combined and fragrant.
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Stir in the chilli oil, chilli crisps and soy sauce and allow to cook for 1 minute.
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Just before draining, scoop out 1/4 cup of the starchy pasta water and set aside. Drain the linguine.
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Into the chilli oil pan, add the drained linguine along with the reserved pasta water. Toss everything together for a minute or two until the sauce clings to the pasta and looks glossy.
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Remove from the heat, add the parmesan and toss again until melted through.
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Serve straight away with an extra drizzle of chilli oil and a little sprinkle of parmesan on top.
