6 tb Virgin olive oil
2 Cloves garlic
2 Heads fennel, tops removed
-and saved; in 1/4″batonette
1 c Breadcrumbs,toasted; plus
-1/2 C
1 tb Crushed red pepper flakes
1 c Fresh mint leaves; loosely
-packed
3 tb Extra virgin olive oil; up
-to 4T
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
Yields
1 Servings