Bring a large pot of salted water to a boil. Cook the linguine until al dente by following the package directions. Reserve half a cup of pasta water before draining.

Heat olive oil in a large frying pan over medium heat. Add the chopped onion and cook until soft. Stir in the garlic and cook for one minute.

Add the crushed tomatoes and tomato paste to the pan. Stir until smooth. Mix in Worcestershire sauce, hot sauce, smoked paprika, celery salt, black pepper and sea salt.

Reduce the heat to low. Let the sauce simmer for about ten minutes. Stir occasionally so the flavors blend together and the sauce thickens nicely.

Pour in the lemon juice. Stir in the chopped parsley and basil. Taste the sauce and adjust the seasoning if needed for a balanced flavor.

Add the cooked linguine to the pan. Toss gently until every strand is coated. Add a little reserved pasta water if the sauce feels too thick.

Sprinkle grated Parmesan cheese over the pasta. Toss once more until everything is well mixed. The cheese adds a creamy finish without making the sauce heavy.

Divide the linguine between serving bowls. Garnish with extra parsley, basil, Parmesan and fresh lemon wedges. Enjoy while the pasta is hot and fresh.