Put 5 litres of water in a large pot then add about 2 teaspoons of salt. Bring to a boil, then add your linguini and cook for 9 minutes. When your pasta has almost finished cooking, get a mug and scoop out some of the pasta water. Once the pasta is cooked, drain it and set aside.
Put the parsley and a pinch of salt in a pestle mortar. Bash/grind until the parsley breaks down and starts releasing it's oils. Once the parsley has slightly pureed, add your butter, then mash through the parsley with a fork until well combined.
Add your white wine and your lime juice, then simmer for a few minutes. Once the wine has reduced slightly, add your parsley butter and stir through until melted.
Season to taste with salt and pepper, serve on a platter, garnish with leftover parsley if you have it then just give the pasta a light drizzle of extra virgin olive oil.