Prepare Lemon-Garlic Panko Breadcrumbs: In a medium sauté pan over medium heat, drizzle 2 tablespoons of extra virgin olive oil. Sauté minced garlic for about 1-2 minutes until fragrant and golden. Stir in panko breadcrumbs and a pinch of salt, toasting them until golden brown. Add the lemon juice, mixing well until the panko absorbs the liquid.

Cook Pasta: Bring a large pot of salted water to a rolling boil. Add capellini and cook according to package instructions, typically around 3-4 minutes, until al dente. Reserve 1 cup of pasta water before draining. Set capellini aside in a large mixing bowl to keep warm.

Make Olive Sauce: In the same sauté pan over medium heat, add a splash of olive oil. Sauté more minced garlic for about 1 minute until aromatic. Mix in chopped green olives, white wine, and crushed red chili flakes. Let simmer for 2-3 minutes.

Combine: Add drained capellini to the sauté pan with the olive sauce, mixing well to ensure even coating. Squeeze fresh lemon juice and add butter along with reserved pasta water. Toss for 2-3 minutes until warmed through.

Finish & Serve: Remove from heat, stir in grated Parmigiano Reggiano until melted. Adjust sauce consistency with reserved pasta water as needed. Serve with crispy panko breadcrumbs on top and extra cheese.