Wash the figs and chop coarsely leaving skin on if hand picked and organic.

In a medium sized pan over low heat, infuse 4 tbs of olive oil with a clove of garlic and a bit of chili.

Stir in the figs, cook just under two minutes, add a pinch of sea salt, black pepper and switch off.

Finely grate half of the pecorino, thinly dice the remaining cheese.

Meanwhile cook the Linguine well al dente and drain reserving 1/4 cup of past water.

Stir the pasta into the olive oil and figs very quickly over medium high heat with a couple spoonfuls of pasta water. Mix with the grated pecorino, switch off and add the remaining diced cheese.