Linguine With Boquerones, Peppers, And Breadcrumbs

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Ingredients

coarse salt and freshly ground pepper
1 pound linguine
7 tablespoons extra-virgin olive oil, divided
1 cup fresh breadcrumbs
4 cubanelle peppers, seeded and sliced into 1/3-inch rings
10 garlic cloves, thinly shaved
3 tablespoons salt-packed capers, rinsed, drained, and coarsely chopped
2/3 cup roughly chopped flat-leaf parsley
24 boquerones (marinated white anchovies), sliced diagonally into bite-size pieces (about 4 ounces)