Mostaciolli with Fennel, Mint and Bread Crumbs

Ingredients

• 1 cup breadcrumbs plus toasted
• 3 tablespoons olive oil extra virgin 
• 2 heads fennel bulb cut into 1/4-inch batonette
• 1 cup mint leaves fresh loosely packed
• 2 cloves garlic 
• 1 tablespoon pepper flakes red crushed
• 6 tablespoons virgin olive oil 

Equipment

• frying pan

Directions

1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. In a 12- to 14-inch saute pan, heat olive oil until smoking.
3. Add garlic and fennel and cook, stirring frequently, until light golden brown and quite soft, about 10 minutes.
4. Add 1 cup bread crumbs and crushed red pepper flakes and continue cooking 4 to 5 minutes.
5. Cook pasta according to package instructions until just al dente and drain well.
6. Pour hot pasta into pan, add mint and toss to mix well.
7. Pour into warm serving dish, sprinkle with remaining breadcrumbs and fennel tops.
8. Drizzle with extra virgin olive oil and serve.