Bring 6 quarts water to a boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, heat the 6 tablespoons olive oil until smoking. Add the fennel, and cook, without stirring, until light golden brown and quite soft, about 10 minutes. Add the garlic, 1 cup of the bread crumbs and continue cooking 4 to 5 minutes.
Cook pasta according to package directions until just al dente and drain. Pour the hot pasta into the pan with a little of the cooking liquid, add the mint and some fennel fronds, and mix well. Pour into 4 warm serving dishes, and sprinkle with the remaining bread crumbs and fennel tops. Sprinkle with red pepper flakes, to taste. Drizzle with remaining olive oil and serve immediately.
Recipe courtesy of Mario Batali