For the toasted breadcrumbs

Cup of Yum
1. Heat a large pan to medium heat and add all of the seasoned breadcrumbs ingredients. Mix well and cook, stirring frequently, until the breadcrumbs turn a deep golden brown color (about 7 minutes) paying attention to not burn them.
2. Once golden, remove the breadcrumbs to a bowl and set aside.

For the roasted broccolini pasta

1. Preheat oven to 400f and set racks apart in the middle of the oven.
2. Spread the broccolini out on a baking sheet (use 2 if required) and drizzle with a 1/4 cup of extra virgin olive oil. Season with salt and pepper and mix well. Roast the broccolini for 25 minutes or until well charred.
3. Once the broccolini cools enough to handle, rough chop it and set aside.
4. Bring a large pot of salted water to boil and cook the linguine until 1 minute less than al dente.
5. Meanwhile, heat a large pan to medium-low. Add the remaining extra virgin olive oil and the garlic. Saute for 2-3 minutes or until lightly golden, then add the red pepper flakes and cook for 30 seconds longer.
6. Add 1 cup of pasta water and the chopped broccolini and continue to cook to further soften the broccolini.
7. Add the pasta to the pan and toss to coat. If required add more pasta water to loosen up the sauce. Cook the pasta to al dente (about 1 more minute) then turn off the heat and add the cheese. Mix once more, taste test, and adjust salt and pepper to taste.
8. Add more pasta water if required to loosen it up. Serve each plate with a hefty sprinkle of the toasted breadcrumbs and a squeeze of lemon juice along with more grated cheese. Enjoy!