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Spaghetti with Orange and Anchovy Sauce

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Source: The Italian Gourmet

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 6

The use of the orange in cooking is not new. In

RECIPE INGREDIENTS

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

salt

1 lb spaghetti

1 bunch mint

DIRECTIONS

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:

Fiber:

Carbohydrates, Total:

79g

Sodium:

1600mg

% Cal. from Fat:

13%

Cholesterol:

26mg

Protein:

21g

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