Step 1

Heat the olive oil in a small skillet over medium heat.

Step 2

Toast panko breadcrumbs until golden brown, then place on a paper towel to drain.

Step 3

Once cool, toss breadcrumbs with lemon zest and fresh dill and set aside.

Step 4

Chop the fresh parsley and tear the basil. Add to a large serving bowl. (Basil won’t get as black on the edges if you tear it instead of chopping it.) Add half of the olives and half of the capers to the bowl.

Step 5

Place the anchovies and garlic on a cutting board and use the side of a chef’s knife to mash it into a paste. You may not get it completely smooth, and that is okay. The anchovy will start to melt into the garlic, and the garlic will start to break down. Add the anchovy mixture to the bowl with the herbs.

Step 6

Chop the remaining olives and capers down to a small dice, and add to the bowl with the herb mixture. Add the 1/4 cup of olive oil and stir to combine.

Step 7

Cook the linguine noodles in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta water before draining.

Step 8

Transfer the linguine to the bowl with the herb sauce along with 1/4 cup of the cooking liquid and stir, gradually adding the parmesan cheese. Add more water as needed until the pasta is coated with the sauce. Top with the breadcrumbs and a bit more parmesan and serve.