1. In a saucepan, heat 3 tablespoons of extra virgin olive oil, add the garlic and cook slowly until lightly browned, then crush with a wooden spoon to release the flavor. Remove the garlic and discard it.
2. Add the pine nuts and toast until lightly browned. Remove the saucepan from the heat and season with salt and pepper.
3. Heat the remaining oil in a pan and brown the breadcrumbs until lightly browned.
4. Meanwhile, cook the bavette pasta in a large quantity of salted water until al dente. Drain and transfer to a warm serving dish. Season with the mixture of pine nuts, breadcrumbs, and parsley. Serve immediately.