In a heavy-bottomed pot, place 6 quarts of water over high heat. When the water comes to a boil, add 2 tablespoons salt. This will be your fettuccine water. In a 2-quart saucepan, heat the olive oil over medium heat. Add the garlic and cook until soft and golden brown, about 7 to 8 minutes. Add the chili flakes and bread crumbs. Cook the fettuccine according to the package directions, until tender but still al dente. Drain and add to saucepan. Add cheese and toss to combine. Sprinkle with mint leaves, toss, and serve hot.
Recipe courtesy of Mario Batali