Mostaciolli With Fennel, Mint And Bread

1. 1

   Bring 6 quarts (5675 ml) water to boil and add 2 tbsp (30 ml) salt.

2. 2

   Remove tops from the fennel and save.

3. 3

   Cut fennel into 1/4 inch batonette.

4. 4

   In a 12 inch to 14 inch saute pan, heat olive oil until smoking.

5. 5

   Add garlic and fennel and cook, stirring frequently, until light golden brown and quite soft, about 10 minutes.

6. 6

   Add 1 cup (225 ml) bread crumbs and crushed red pepper flakes and continue cooking 4 to 5 minutes.

7. 7

   Cook pasta according to package instructions until

8. 8

   just al dente and drain well.

9. 9

   Pour hot pasta into pan, add mint and toss to

10. 10

    mix well.

11. 11

    Pour into warm serving dish, sprinkle with remaining breadcrumbs and reserved fennel tops.

12. 12

    Drizzle with extra-virgin olive oil and serve.

* Per serving · 4 servings · Values may vary.