Chop the 6 cloves of fresh garlic and sautee in a large pan with 4 tablespoons of butter. Sautee until garlic is translucent. Do not burn. Set aside. Boil linguine in a separate large pot with heavily salted water. As linguine is cooking, roughy chop fresh arugula and set aside. Chunk avocado into bite sized pieces and set aside. Once linguine is ready, drain completely and then add to large pan with sautéed garlic. Fully coat pasta in butter and cooked garlic. Turn heat to medium low and add arugula and avocado to pasta, butter and garlic and toss to fully incorporate. Cook until arugula is slightly wilted and avocado is warmed. Finish with salt, fresh ground pepper and grated parmesan cheese. Serve warm.