Mostaciolli with Fennel, Mint and Bread Crumbs
| Yield: | 1 Servings |
| Categories: |
| 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 |
Advertisement