Ingredients
Kosher salt and freshly ground pepper
12 ounces long pasta, such as spaghetti or linguine
1/4 cup extra-virgin olive oil, plus more for serving
2 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons minced oil-packed anchovies (from 6 to 8)
1/4 cup chopped preserved lemon (from about 1/2 store-bought preserved lemon)
3/4 cup coarsely chopped flat-leaf parsley, plus whole leaves for garnish
1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed), plus more for serving
Preparation
Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add garlic and anchovies and cook until fragrant, about 30 seconds. Add preserved lemon; cook 30 seconds. Add pasta and 3/4 cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1 to 2 minutes. Remove from heat; add parsley and cheese and continue stirring and shaking pan, adding more pasta water as necessary to create a creamy sauce. Season with salt and pepper and serve with more cheese, pepper, and parsley leaves, and a drizzle of oil.
