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Dinner, 13 November 2006

Fresh Penne with Mint, Fennel and Spicy Breadcrumbs

For the breadcrumbs:

1/3 baguette or Italian bread
Italian parsley
red pepper flakes

Ideally you want day-old bread but I wasn’t going to wait that long.

2 T. chopped Italian parsley, 1 minced garlic clove

I probably used too much olive oil to saute the garlic because the crumbs absorbed quite a bit. Eh, no matter. I’m recording this for posterity, not for your approval. 😉

For the sauce:

fennel, trimmed into 1/4″ strips (chop and reserve tops)
red pepper flakes
spiced breadcrumbs

Cook garlic and fennel in EVOO over medium-low heat or until golden brown, about 10-15 minutes. Stir frequently.

Add red pepper flakes, cook for an additional 3 minutes.

Ideally, your pasta should have been done by this point. I used fresh penne so was done in about 2 minutes.

Add 1/2 the breadcrumbs.

Add pasta and mint. Toss. Top with remaining breadcrumbs and reserved fennel tops and serve immediately.

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