2) Meanwhile, in a large frying pan, heat the oil over a medium-high heat. Add the breadcrumbs and 1/4 tsp each of the salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.
3) Drain the pasta, reserving 240ml of the pasta water. Stir the pasta into the breadcrumb mixture. Remove the pan from the heat and add the black and green olives.
4) Add the Parmesan cheese and 3 tbsp of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding the reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.