In a wide pan, bring 4-5 cups of water to a boil, adding salt and a drizzle of olive oil.
In a deep, wide saucepan, heat olive oil. Add refined flour and cook on medium heat for 3-4 minutes or until it starts to smell nutty.
Reduce the heat and gradually add the warm milk while stirring continuously with a whisk. Cook on medium-low heat until the sauce thickens and coats the back of the spoon.
Add minced black garlic, salt, crushed black pepper, chopped parsley, grated nutmeg, and crushed pine nuts to the sauce. Stir to combine and cook for an additional 2-3 minutes.
Cook the linguini pasta according to the packaging directions, drain it, and then add it to the sauce. Mix well to combine. If the sauce is too thick, add 1/2 cup of pasta water to achieve your desired consistency.
Add grated Parmesan cheese, mix well.
Finish the dish by adding lemon zest from the lemon. Serve hot. You can pair it with toasted herbed garlic bread or mushroom bruschetta for a complete Italian meal.