Spaghetti Estivi Freddi

Name: Spaghetti Estivi Freddi (Summer Spaghetti – Cold)
Cuisine: United Kingdom
Ingredients: salt; 115 g/4 oz button mushrooms preserved in oil; 5 tbsp best olive oil; 3 plump cloves of garlic, crushed; a handful of fresh mint leaves (spearmint is best), finely chopped; a handful of fresh mint leaves (spearmint is best), finely chopped; 12 black olives; 5 tbsp fresh orange juice; 115 g/4 oz button mushrooms preserved in oil; 6 anchovy fillets; 675 g/1½ lb spaghetti

Summer Spaghetti – Cold

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

Originally from the Isle of Ischia, this is a Roman spaghetti salad

Ingredients

675 g/1½ lb spaghetti
3 plump cloves of garlic, crushed

Europe
United Kingdom
Lunch
Pescatarian

Method

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