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Mostaciolli With Fennel, Mint And Bread
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  • 6 tbsp (90 ml). virgin olive oil
  • 2 cloves garlic
  • 2 fennel bulbs
  • 1-1/2 cups (350 ml) toasted breadcrumbs, divided
  • 1 tbsp (15 ml). crushed red pepper flakes
  • 1 cup (225 ml) loosely-packed fresh mint leaves
  • 3 to 4 tbsp (60 ml). extra-virgin olive oil
  • 1 pkg. mostaciolli
  • Bring 6 quarts (5675 ml) water to boil and add 2 tbsp (30 ml) 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 (225 ml) 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.

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