Source:

Lucky

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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