In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add breadcrumbs and stir to coat. Toast for about 5 minutes, until golden brown. Transfer to plate and mix with lemon zest.
Bring a large pot of heavily salted water to boil. Cook linguine until al dente, reserve ½ a cup of cooking water, then drain the rest. Rinse pasta under cold water until remaining components are ready.
Meanwhile, using a mortar and pestle or the side of a knife, mash anchovies and garlic together to form a paste. Transfer to large bowl and toss with chives, parsley, basil, olives, capers, and remaining ½ cup of olive oil.
Add pasta and about half the reserved cooking liquid and toss pasta to coat. If pasta seems dry, add more cooking liquid, a little at a time. Add Parmesan and toss to coat. Add lemon juice and season with salt and pepper.
Serve pasta with Panko crumbs and additional Parmesan cheese on top.