Mostaccioli with Fennel, Mint and Bread Crumbs
by Mario Batali
2 garlic cloves
2 fennel bulbs, tops reserved (though for garnish, I'd say), cut into 1/4 inch strips (he says get the fatter "female" bulbs as opposed to the thinner male specimens)
1 1/2 cups toasted bread crumbs
1 TBSP red pepper flakes
8 ounces mostaccioli or Rigatoni (yeah, must say I'll be using the rigatoni)
1 cup loosely packed fresh mint leaves
Bring water and 2 TBSP salt to water for cooking pasta.
In saute pan, heat 6 TBSP olive oil until almost smoking. Add garlic and fennel, stir frequently until light golden brown and quite soft, about 10 minutes. Add 1 cup of the bread crumbs and pepper flakes and continue cooking for 4-5 minutes.
Cook pasta according to instructions, al dente and drain.