Put the water for the pasta to boil. Add some salt.
In the meantime, in a skillet over medium heat, add half of the oil and the casabe. Cook for 4-5 minutes, stirring constantly, until golden brown. Reserve.
Cook the pasta and strain it, 2 minutes before is cooked al dente. Reserve some of the water.
In a deep pan, add the rest of the oil, garlic, anchovies and capers, and simmer for 5-7 minutes until the garlic is wilted.
Add the pasta to the pan with the anchovies and capers.
Add ¼ cup of the pasta water and half of the cheese, and stir until well combined.
Add half of the casabe crumbs and half of the parsley, and stir to combine.
Serve with more casabe crumbs, parsley, and cheese.