Heat the Olive Oil (1 tablespoon) in a small skillet over medium heat. Toast Panko Breadcrumbs (1/2 cup) until golden brown, then place on a paper towel to drain. Once cool, toss breadcrumbs with zest of the Lemon (1) and Fresh Dill (2 tablespoon) and set aside.
Add Fresh Parsley (1 cup) and Torn Fresh Basil (1/2 cup) to a large serving bowl. (Basil won’t get as black on the edges if you tear it instead of chopping it.) Add Castelvetrano Olives (1/2 cup) and Capers (1 1/2 tablespoon) to the bowl.
Place the Anchovy Fillets (4) and Garlic (1 clove) 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.
Chop the remaining Castelvetrano Olives (1/2 cup) and Capers (1 1/2 tablespoon) down to a small dice, and add to the bowl with the herb mixture.
Add the Olive Oil (1/4 cup) and stir to combine.
Cook the Linguine (12 ounce) in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta water before draining.
Transfer the linguine to the bowl with the herb sauce along with 1/4 cup of the pasta liquid and stir, gradually adding the Parmigiano-Reggiano (3/4 cup). Add more water as needed until the pasta is coated with the sauce.
Top with the breadcrumbs and a bit more parmesan and serve.