Mostaciolli with fennel, mint and bread crumbs

1 Servings

Ingredients

Quantity Ingredient
6 tablespoons Virgin olive oil
2 Cloves garlic
2 Heads fennel, tops removed and saved; in 1/4\"batonette
1 cup Breadcrumbs,toasted; plus 1/2 C
1 tablespoon Crushed red pepper flakes
1 cup Fresh mint leaves; loosely packed
3 tablespoons Extra virgin olive oil; up to 4T

Directions

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12- 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 fennel tops.

Drizzle with extra virgin olive oil and serve.

Yield: 4 servings

Recipe By : Molto Mario

Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 15:55:51 -0500 (EST) From: Sue <suechef@...>

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