Linguine With Orange And Anchovy 1This pasta reminds me of summertime, with its lovely scent of orange and mint.  It’s a recipe that can only be made in small portions, so don’t try to increase the measures in this recipe. It’s my friend Makana’s favorite pasta, and I made it for his birthday just a few weeks ago.


  • ½ cup of extra virgin olive oil
  • 1 garlic clove, peeled and sliced into several large pieces
  • Approximately 200 grams (0.4 pounds) of chopped anchovies, preferably the anchovies preserved in salt
  • The pulp from 2 oranges – no seeds, peel, or pith. The best tool for this task is a grapefruit segmenter tool, because it allows you to obtain the fruit without any of the skin around it.  I personally use a special citrus knife, but found this great little tool online: the Zyliss Twist & Scoop Grapefruit tool –
  • 1 handful of freshly chopped mint, minced
  • 1 handful of plain breadcrumbs (please avoid those with “Italian spices”)
  • ¼ cup Cointreau


  1. Prep all of your ingredients so that you can work quickly.
  2. While you are cooking the spaghetti or linguine, start cooking the sauce.
  3. Pour ½ cup of extra virgin Italian olive oil into a skillet and add a sliced garlic clove. On medium heat, gently sauté the garlic until it becomes golden.  Use a fork or slotted spoon to remove it from the skillet.
  4. Add the chopped anchovy filets to the skillet for about 2 minutes, until the anchovy dissolves into a fine creamy texture in the oil.
  5. Add the orange slices, mixing them well with the olive oil and anchovy.
  6. Add the breadcrumbs and Cointreau, continuing to mix with a wooden spoon. The texture of the sauce should be a thick liquid. As soon as the liquid begins to become tick, remove the skillet from the heat.
  7. Pour the sauce into a large bowl, then add the pasta. Add the minced mint to the bowl, and gently combine all the ingredients.
  8. Serve immediately, and enjoy!

Italiano: Spaghetti in salsa d’arancio (meglio pasta d’Italia 2000)

Per 5-6 persone, 1 pacco di spaghetti o linguine

  • 120 ml. di olio d’oliva
  • 1 spicchio d’aglio
  • Circa 200 g di alici sotto sale, sciacquate e da cui avrete rimosso i filetti che avrete fatto a pezzettini.
  • 2 arance –polpa solo, niente semi niente buccia o bianco
  • 1 pugno di menta a pezzettini
  • 1 pugno di pane grattugiato
  • 60 ml Cointreau


  1. Soffriggere aglio nell’olio, toglierlo come diventa dorato.
  2. Aggiungere i filetti di alici a pezzetti fuoco medio alto, circa 2 minuti.
  3. Appena diventano una crema aggiungere le arance a pezzetti, mischiare e aggiungere il pan grattato e il Cointreau (per carita, non usate il Gran Marnier!).
  4. Appena il liquido si ritira e il tutto è una crema, ma ancora un po liquida non completamente asciutta, spegnere e rimuovere la padella dal fornello caldo.
  5. Mischiare la pasta in questo ben di Dio aggiungere la menta a pezzettini e buon appetito.