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Finely slice the shallots, garlic and preserved lemons.
Cook the pasta in well-salted water until al dente.
In the meantime, fry the shallots in a little olive oil over medium heat for a few minutes until soft. Add the garlic and cook briefly, then add in the preserved lemon.
Add to a blender along with the white beans, tahini, preserved lemon brine, lemon juice and 1 tbsp olive oil. Blend until smooth and creamy. Season generously with black pepper.
Add the sauce to the drained pasta with a splash of pasta water and the nutritional yeast. Toss until glossy and emulsified. Taste and adjust seasoning.
Finish with sourdough breadcrumbs and a drizzle of chilli oil.