Mostaciolli With Fennel, Mint And Bread Crumbs

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

6 tablespoons virgin olive oil
2 cloves garlic
2 medium fennel bulbs
1 1/2 cups toasted breadcrumbs -- divided
1 tablespoon crushed red pepper flakes
1 cup loosely-packed fresh mint leaves
3 tablespoons extra-virgin olive oil -- to 4 tbsps
1 package mostaciolli
 

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons salt. Remove tops from the fennel and save. Cut fennel into 1/4-inch batonette. In a 12-inch to 14-inch sauté 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 reserved fennel tops. Drizzle with extra-virgin olive oil and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5696)