¼ cup finely chopped preserved lemon (about ¼ - ⅓ of a preserved lemon, depending on size)
2 heads of roasted garlic, each clove squeezed from its skin
1 teaspoon dried thyme
½ cup grated Parmesan cheese
2 tablespoons coarsely chopped parsley
coarsely ground black pepper
Instructions
To roast the garlic: cut off the very tops of the bulbs. Place each bulb in a foil cup, and place each foil parcel in the cup of a muffin tin (I did only two bulbs, placed in the center cups of the tin). Pour a dash of olive oil in each cup and seal the top. Bake in a 400 degree oven for 20 minutes, and check for spread-ability. Cloves should be very soft and slightly golden brown.
Bring a large pot of salted water to the boil. Cook the Linguine until al dente, according to package directions. Save 1 cup of cooking water before draining the pasta; transfer to a large mixing bowl.
While pasta is cooking, heat 2 tablespoons of oil to medium-low in a large skillet.
Add the thyme, the preserved lemon, and the garlic cloves (after you have squeezed them from their papery packaging). Stir and mash everything together until the entire mixture has a chance to mingle and disintegrate a bit. Chernila calls this stage of her recipe a "relish", which I found helpful. Cook 3-5 minutes.
Remove lemon/garlic mixture from heat and add to pasta in mixing bowl. Add cheese, pasta water, and parsley, mixing well and scraping both bowl and spoon/tongs for relish-y bits. Don't let the flavor clump itself on your mixing spoon.
Add more water if the sauce seems thick; top with more parsley and lots of black pepper.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/linguine-with-preserved-lemon-and-roasted-garlic/