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Spaghetti with fennel pollen, orange, garlic and mint

1 lb spaghetti
2 tbsp unsalted butter
Seasalt salt
6 cloves garlic, thinly sliced
6 tbsp extra-virgin olive oil
Zest of one large orange
20 to 30 mint leaves, thinly sliced
1 tsp fennel pollen
1 or 2 tsp lemon juice – if desired

1. Bring 6 pints of water to the boil in a large pot with a 1/4 cup of salt, and cook the spaghetti until tender, but still firm. Stir occasionally – especially when first adding the spaghetti.
2. While the spaghetti boils, melt the butter over a medium-low heat in a wide skillet. When the butter is melted, add garlic and cook for 1 minute.
3. When the spaghetti is done, strain from the pot and add to skillet along with olive oil, orange zest, mint and fennel pollen. Stir until the spaghetti is thoroughly coated with oil and is highly fragrant. Add salt to taste, along with lemon juice, if desired. Serve immediately.

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