In a sauté pan over medium heat, add a drizzle of extra virgin olive oil and sauté the minced garlic until it turns golden and fragrant—about 1-2 minutes. Stir in the panko breadcrumbs, toasting for another 2-3 minutes. Once toasted, add a splash of lemon juice to coat the breadcrumbs, then set aside.

Bring a large pot of water to a roaring boil and generously salt it. Add the capellini, cooking for 3-4 minutes until tender yet al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the capellini and return it to the pot.

Using the same sauté pan, heat an additional drizzle of extra virgin olive oil. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the green olives, white wine, and crushed red chili flakes, simmering for 2-3 minutes.

Add the drained capellini into the olive sauce, tossing to combine. Squeeze in fresh lemon juice and add the butter, stirring for 2-3 minutes over low heat until the butter melts.

Sprinkle the grated Parmigiano Reggiano over the capellini, mixing until melted. Adjust sauce thickness with reserved pasta water if needed. Plate the capellini, topping with the crispy panko mixture.