| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 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 |
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 I grow up, I want to be like Jesus.”