Put a large pot of salted water on high heat. This is for your pasta. Don't drop the noodles in just yet; you still have to get started on the sauce components.

Add a few tbsp butter to a large pan on medium-high heat. Once melted, add the zucchini and fry just until they start to caramelize. This shouldn't take more than 5 minutes. Don't let the zucchini get overcooked and soggy. Once done, remove the zucchini to a bowl and set aside.

Add the mushrooms to the pan and fry about 5 minutes until they release their water and start to brown. Help things along by adding a dash of salt. Remove the mushrooms to the same bowl as the zucchini. Drop your linguine noodles into the pot of boiling water.

Add 4 more tbsp butter to the pan and let it melt. Lay in the sage leaves. Let the leaves fry until they crisp up, flipping once very carefully. This will probably take 3 or 4 minutes to do. Remove the sage leaves to a plate. You should be left with a nice pool of sage-scented butter that's just starting to brown.

Add the shallot to the pan. Let fry 1 minute just to soften, then add the garlic. Fry another minute. By this time the butter should be browned. Squeeze in the lemon juice, then take a small ladleful of the pasta cooking water and add it to the pan along with half of the cheese. Stir until the cheese melts. Return the zucchini and mushrooms to the pan. Turn the heat down to low.

Drag your cooked pasta from the pot into the pan. Sprinkle on the remaining cheese and grind in a little freshly cracked black pepper. Toss to coat. If the sauce seems clumpy, add extra pasta water a few tbsp at a time. Garnish with the crispy sage. If you're feeling fancy, add a few drops of truffle oil. Serve with extra grated parmesan at the table.