Preheat your oven to 200ºC (fan-forced 180ºC or Gas mark 4).
Tear the stale bread into small chunks and process in a food processor until you have coarse breadcrumbs.
Remove the blade from the processor. Add olive oil, a pinch of salt, and a generous amount of black pepper. Mix well.
Spread the breadcrumbs evenly on a baking sheet and bake for about 10 to 15 minutes until golden.
Finely chop the fresh parsley.
Once the breadcrumbs are done, cool them and mix in the chopped parsley.
Cook the linguine according to package instructions, checking a minute before the suggested time.
Melt butter in a frying pan and add Vegemite.
Add 2 tablespoons of reserved pasta water to the butter and Vegemite mixture.
Once the pasta is cooked, reserve about 125ml (½ cup) of the cooking water, then drain.
Add the drained pasta to the Vegemite mixture, stir, and add reserved pasta water as needed.
Serve the Vegemite Pasta and garnish with parsley pangrattato.
