Mostaciolli With Fennel, Mint And Bread Crumbs

I do not believe that any man can preach the gospel who does not preach the law. The law is the needle, and you cannot draw the silken thread of the gospel through a man's heart unless you first send the needle of the law to make way for it. If men do not understand the law, they will not feel that they are sinners. And if they are not consciously sinners, they will never value the sin offering. There is no healing a man till the law has wounded him, no making him alive till the law has slain him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Import, New, Text	1	Servings

INGREDIENTS

6	T	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	T	Crushed red pepper flakes
1	c	Fresh mint leaves, loosely
		packed
3	T	Extra virgin olive oil, up
		to 4T

INSTRUCTIONS

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 Recipe By    
: Molto Mario  Posted to MC-Recipe Digest V1 #300  Date: Wed, 13 Nov
1996 15:55:51 -0500 (EST)  From: Sue <suechef@sover.net>

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