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 in the with the mint sauce. Remove the pieces of garlic. Let the seep in, add a little Extra Virgin olive oil and sprinkle with toasted breadcrumbs.