Begin by bringing a large pot of salted water to a boil. Add the broccolini and blanch for about 2 minutes. Transfer to an ice water bath, then drain and pat dry.

In a skillet, heat olive oil over medium heat. Add the breadcrumbs and toast until golden brown, about 3-4 minutes.

In the same skillet, increase the heat and add the blanched broccolini. Sauté until edges start to char, about 4-5 minutes.

Return the pot of water to a boil, add linguine, and cook according to package instructions until al dente, about 9-11 minutes.

In the skillet, lower the heat and add the butter. Once melted, toss in scallions and garlic, cooking until fragrant.

Add reserved pasta water, lemon juice, and parmesan to the skillet. Stir until creamy, then add linguine and charred broccolini.

Serve by topping with crispy breadcrumbs and chives, with additional parmesan if desired.