Mostaciolli with Fennel, Mint and Bread Crumbs

1. 1

   Bring 6 quarts water to boil and add 2 tablespoons 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 bread crumbs and crushed red pepper flakes and continue cooking 4 to 5 minutes.

7. 7

   Cook pasta according to package instructions until just al dente and drain well.

8. 8

   Pour hot pasta into pan, add mint and toss to mix well.

9. 9

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

10. 10

    Drizzle with extra-virgin olive oil and serve.

* Per serving · 4 servings · Values may vary.