Pasta with Broccoli Rabe and Garlic, Preserved Lemons, and Anchovies

This is a variation of the pasta that I made a while ago (recipe here). The differences are that:

• I blanched the broccoli rabe for 1 minute, and then rinsed it in cold water until it was cool (in order to set the color to be bright green).  The original recipe suggested cooking the broccoli rabe for five minutes, but my rabe seemed to be very young and tender. I tested cooking a few leaves for 1 minute, 2 minutes, and 5 minutes and I preferred the ones cooked for 1 minute.  After the pasta had cooked and I removed it from the water, I submerged the cold greens in the boiling water and immediately drained them in order to quickly reheat them.
• I added anchovies and preserved lemons (I made the preserved lemons a while ago); these additions were my idea. I cooked 2 filets of anchovies in my olive oil until the filets broke up and started to brown, and then added the garlic and red pepper. I left salt out in the beginning since anchovies and preserved lemons are salty, so I didn't want to accidentally over salt the food.  I cooked the garlic until it was just beginning to brown (about 3 minutes) and then turned off the heat, and mixed in finely minced preserved lemons (they had been rinsed and the pith was removed).  After I mixed the oil with the pasta, I added a bit of salt to taste.

This dish tasted nice, but I don't think I would crave it, like the way I crave linguini and clams.  If I were to make this again, then I might leave out the garlic. Although the ingredients go together, garlic, preserved lemons, and anchovies are a lot of strong ingredients, and I think that the lemon would stand out more without the garlic.