Spaghetti with Fennel Pollen, Orange, Garlic, and Mint | Serious Eats : Recipes


  • 1 pound spaghetti
  • 2 tablespoons unsalted butter
  • 6 cloves garlic, thinly sliced
  • 6 tablespoons extra virgin olive oil
  • Zest of one large orange
  • 20 to 30 mint leaves, thinly sliced
  • 1 teaspoon fennel pollen
  • + 1 more ingredients
    • 1 to 2 teaspoons lemon juice, if desired

1 Bring 3 quarts of water to boil in a large pot with 1/4 cup kosher salt and cook spaghetti until tender but still firm. Stir occasionally, especially when first adding spaghetti. 2 While spaghetti boils, melt butter over medium-low heat in a wide skillet. When butter is melted, add garlic and ...

View full recipe at SpringPad


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