Preheat your oven to 375°F (190°C). In a mixing bowl, combine the panko breadcrumbs with 2 tablespoons of extra-virgin olive oil, ensuring they are well-coated. Spread the mixture evenly on a baking sheet and toast in the oven for about 6 minutes, or until golden brown.

Bring a large pot of salted water to a boil over high heat. Add 1 pound of your chosen long pasta and cook according to the package instructions, but reduce the time by 2 minutes for al dente texture. Reserve about a cup of the starchy pasta water before draining.

In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Once the oil is shimmering, add the broccolini in a single layer. Let it cook untouched for 2-3 minutes until charred and tender-crisp.

Stir in the thinly sliced garlic and cook for about 1-2 minutes until fragrant. Be careful not to burn the garlic.

Add the drained pasta to the skillet with the blistered broccolini and garlic. Pour in a splash of reserved starchy pasta water along with the lemon juice and zest. Toss everything together over medium heat for about 2-3 minutes.

Remove the skillet from heat and fold in the toasted breadcrumbs and freshly grated Parmesan cheese. Serve immediately, garnished with extra red pepper flakes if desired.