Summer Spaghetti Salad

Summer Spaghetti Salad
(Spaghetti Estivi Freddi)
Serves 4 as main course or 6 to 8 as an accompaniment

This special pasta salad from Rome is really great with outdoor dining since it's meant to be served room temp or cooler.

3 plump garlic cloves, minced
5 Tbsp best olive oil
a handful of fresh mint leaves, minced
5 Tbsp fresh orange juice
12 black olives, chopped
6 anchovy fillets, chopped (optional)
1 small jar marinated mushrooms in oil
salt
1 & 1/2 lb spaghetti


Cook the spaghetti in lots of boiling water, keeping it al dente, about 7 or 8 minutes.

While the pasta boils, cook the garlic a couple minutes over medium heat in the oil until golden. Add the mint and remove from heat. Pour in the orange juice, add the olives, anchovies and mushrooms and stir. Add salt to taste.

Mix the sauce into the drained pasta and spread out on a large platter to cool (use the fridge to accelerate if necessary). Transfer to your best pasta bowl and serve.