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Bring a large pot of lightly salted water to the boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve about 1 cup of pasta cooking water.
Place the pot back on medium heat. Add the butter, garlic and preserved lemon and stir until the butter has melted. Add the pasta, preserved lemon brine, Parmesan and ½ cup of pasta cooking water and toss to coat the pasta; if it looks dry, add another ¼ to ½ cup of pasta cooking water to loosen it up. Taste and, if needed, season lightly with salt, season very generously with pepper, and give it a final toss.
To serve, divide among plates, drizzle with olive oil, top with more grated Parmesan and scatter basil leaves over the top.