Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the broccolini to the skillet and cook for 3-4 minutes, stirring occasionally, until tender but still bright green.

Stir in the sliced green olives and red pepper flakes (if using). Cook for an additional 2 minutes.

Add the cooked linguine to the skillet, along with the reserved pasta water. Toss everything together until well combined.

Season with salt and pepper to taste. Remove from heat and stir in the grated Parmesan cheese and chopped parsley.

In a separate small pan, toast the breadcrumbs over medium heat until golden brown, about 3-5 minutes.

Serve the linguine topped with toasted breadcrumbs for added crunch.