Preserved Lemon Linguine with Garlic, Parsley, Pecorino and Garlic Anchovy Breadcrumbs

1. Cook the Banza linguine: Bring a pot of salted water to a boil. Add the linguine and cook for less time than indicated on the package instructions (e.g., 1-2 minutes less). Immediately drain and rinse the pasta in cold water to prevent sticking. Set aside.
2. Prepare the anchovy breadcrumbs: In a pan, sauté minced garlic and anchovy fillets in a bit of olive oil until fragrant and the anchovies dissolve. Add breadcrumbs to the pan and toast until golden and crispy. Set aside.
3. Assemble the pasta: In a large bowl, combine the cooked and cooled linguine with the chopped preserved lemon, a generous drizzle of olive oil, chopped fresh parsley, grated pecorino cheese, and the prepared anchovy breadcrumbs.
4. Season with salt and pepper to taste and toss everything together until well combined. Serve immediately.