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Spaghetti with Orange and Anchovy Sauce

Source: The Italian Gourmet
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 6
The use of the orange in cooking is not new. In Sicilian popular tradition oranges are often served as a salad with oil and salt, to accompany a main course. This dish from Calabria brings together anchovies and oranges in a most interesting way.
6 1/2 oz anchovies packed in salt
olive oil
1 garlic clove, minced
2 oranges, peeled, pith removed, and diced
1/2 cup breadcrumbs
1/2 cup orange liqueur
1 lb spaghetti
1 bunch mint
Spaghetti with Orange and Anchovy Sauce Recipe at
Wash the anchovies well to remove all the salt, open them up and take out the backbones. Cut them into small pieces.

Warm a skillet and add the oil and garlic.

Let the garlic fry gently for a moment and then add the anchovies and work them with a fork, using the tip of the prongs, to achieve a creamy consistency.

Now add the oranges, add also the breadcrumbs and the orange liqueur, and taste, adding salt if necessary.

Meanwhile cook the spaghetti in plenty of boiling salted water until al dente; drain. Dress with the sauce and serve sprinkled with mint.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 469
Fat. Total: 7g
Fiber: 5g
Carbohydrates, Total: 79g
Sodium: 1600mg
% Cal. from Fat: 13%
Cholesterol: 26mg
Protein: 21g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: sherrie Reviewed: 07/19/2010
The garlic and anchovy melts together to form a wonderful sauce and the acid from Orange is just the right amount of ZING... One change I did make and recommend is: DO NOT wash the Anchovy, I relied upon the salt to pull the pasta dish together. (I didn't add salt to my pasta)
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