| 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>
A Message from our Provider:
“When God ordains, He sustains.”