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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A Summer salad I often take to bar-b-ques, where it's always a big hit! Enjoy! Ingredients:
3 large garlic cloves, minced |
5 tbsp olive oil |
a handful of fresh mint leaves (spearmint is best), minced |
5 tbsp fresh orange juice |
12 black olives |
6 anchovy fillets |
1 small jar marinated mushrooms in oil |
salt to taste |
1 1/2 lbs. spaghetti |
Directions:
1. Fry garlic gently in the oil until golden. Add the mint and take off the heat. Pour in the orange juice. Chop the olives and anchovies roughly and stir into the pan, then add the mushrooms. Season with salt and mix all together.
2. Cook the spaghetti in lots of boiling water, till al dente. Drain and pour onto a large platter. Mix in the sauce and spread out to cool. When cool, transfer to a nice rustic bowl to serve outside :)
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