Originally from the Isle of Ischia, this is a Roman spaghetti salad
Cook the 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.
Cook the spaghetti in lots of boiling water, keeping them slightly more al dente than usual. Drain and pour on to a large platter. Mix in the sauce and spread out to cool. When cool, transfer to a nice rustic bowl to serve outside.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.