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
Separately, in a small frying pan, toast the breadcrumbs.
When cooked drain the linguine al dente, place them in a pan
and add the mint sauce. Let the flavour seep in, add a little
Extra Virgin olive oil and sprinkle with toasted breadcrumbs.
A little extra
For this dish we recommend Monini's organic Extra Virgin,
a tasty Extra Virgin olive oil, that does not cover the delicate
tingling aroma of mint, but completes it and brings out the