Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs
and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs
until golden brown, about 2 minutes.
the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese
and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta
water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish
with the remaining parsley.