1 pound spaghetti
3/4 cup extra-virgin olive oil
2/3 cup seasoned dried bread crumbs
1/4 teaspoon sea salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
3/4 cup pitted and roughly chopped black olives (recommended: kalamata)
3/4 cup pitted and roughly chopped large green olives (recommended: Bella Di Cerignola)
1/3 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley
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