Start by bringing a large pot of salted water to a rapid boil over high heat. Add the broccolini and blanch for 2 minutes. Transfer to a bowl of ice water to halt cooking.

In the same pot, add linguine and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.

Heat a skillet over medium heat and drizzle in some olive oil. Add the breadcrumbs and toast them until golden brown, about 3-4 minutes. Transfer to a bowl to cool.

In the same skillet, add more olive oil and then minced garlic and sliced scallions. Sauté for 2-3 minutes until fragrant. Season lightly with salt and pepper.

Combine chopped Castelvetrano olives, chives, lemon zest, and a drizzle of olive oil in a bowl. Stir to mix evenly and set aside.

Pour in 1 cup of reserved pasta water into the skillet, stirring gently. Bring to a simmer and add cooked linguine and a squeeze of lemon juice. Toss to coat.

Gradually add grated Parmesan cheese, stirring until melted. Fold in blanched broccolini.

Plate the linguine, top with olive mixture and crispy breadcrumbs. Finish with extra Parmesan and enjoy.