Mostaciolli With Fennel, Mint And Bread Crumbs

Just 4 u

6 tbsp. virgin olive oil
2 cloves garlic
2 fennel bulbs
1−1/2 cups toasted breadcrumbs, divided
1 tbsp. crushed red pepper flakes
1 cup loosely−packed fresh mint leaves
3 to 4 tbsp. extra−virgin olive oil
1 pkg. mostaciolli

Bring 6 quarts water to boil and add 2 tablespoons salt. Remove tops from
the fennel and save. Cut fennel into 1/4−inch batonette. In a 12−inch to
14−inch saute pan, heat olive oil until smoking.

Add garlic and fennel and cook, stirring frequently, until light golden brown and quite soft, about 10
minutes. Add 1 cup bread crumbs and crushed red pepper flakes and continue
cooking 4 to 5 minutes. Cook pasta according to package instructions until
just al dente and drain well. Pour hot pasta into pan, add mint and toss to
mix well. Pour into warm serving dish, sprinkle with remaining breadcrumbs
and reserved fennel tops. Drizzle with extra−virgin olive oil and serve.