- Special Pricing
Spaghetti with Orange and Anchovy Sauce
- Active Time 20m
- Total Time 20m
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 ounces anchovies packed in salt
- Olive oil
- 1 garlic clove, minced
- 2 oranges, peeled, pith removed, diced
- 1/2 cup breadcrumbs
- 1/2 cup orange liqueur
- 1 pound spaghetti
- 1 bunch mint, chopped
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 into the oil with a fork, using the tip of the prongs, to achieve a creamy consistency.
Now add the oranges, breadcrumbs and orange liqueur. 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.
nutrition information per serving
469 calories; 7g total fat; 26mg cholesterol; 1600mg sodium; 79g carbohydrates; 5g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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