Fill a large stock pot or pasta pot with water. Bring to a boil, add 1 Tablespoon French Gray Salt. Now add in the Linguini. Cook for 11 -12 minutes. Turn off the heat, and immediately using your tongs, in small batches, hold the linguini in the air dripping off most of the water and add it directly to the avocado sauce. Stir the sauce and linguini together with the tongs.
Turn the hot pasta out into a large pasta bowl. Sprinkle with the shredded Parmesan cheese. Chop some fresh Italian parsley and sprinkle on top of the Parmesan cheese. Serve immediately.
Serve with: Sliced Garden Tomatoes, Butter lettuce, purple onion sliced, Olive Oil, Balsamic. Fleur de sel. Grilled Chicken, Sprinkle with Olive Oil, Fleur de sel and fresh ground black pepper.