Linguine with Mint

Cook the linguine in boiling salted water.

Meanwhile, wash, dry, and chop the mint leaves, sauté in a large pan with two tablespoons of Extra Virgin olive oil and the clove of garlic, cleaned and broken in half.

Separately, in a small frying pan, toast the breadcrumbs.

When cooked drain the linguine al dente, place them with the mint sauce. Remove the pieces of garlic. Let it seep in, add a little Extra Virgin olive oil and sprinkle with toasted breadcrumbs.