This meal is so simple, and friendly to so many variations, that a recipe is hardly needed.  I can point to this one however, with the only advisory that the most important element, as always, is good ingredients, and, where they are called for, the freshest ingredients.  Also, it almost goes without saying, but virtually any pasta can be used here.

• the pasta was Setaro Linguine, from Buon Italia, the parsley was from Rogowski Farm, the garlic from S. & S.O. Produce Farms, the breadcrumbs I made from various artisanal loaves after they had passed their days of freshness
• the wine was an Italian white, La Cala Vermentino di Sardegna 2013