Spaghetti With Fennel Pollen, Orange, Garlic, and Mint Recipe

Max Falkowitz

This pasta dish can be as simple or complicated as you want it to be. Written here, it's a celebration of spaghetti at its most simple. If you want to jazz it up, try some finely crumbled sausage, charred corn, or a bit of chopped spring onion or leek.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 to 6 servings

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  • 1 pound spaghetti

  • Kosher salt

  • 2 tablespoons unsalted butter

  • 6 cloves garlic, thinly sliced

  • 6 tablespoons extra-virgin olive oil

  • Zest of one large orange

  • 20 to 30 mint leaves, thinly sliced

  • 1 teaspoon fennel pollen

  • 1 to 2 teaspoons lemon juice, if desired


  1. Bring 3 quarts of water to boil in a large pot with 1/4 cup kosher salt and cook spaghetti until tender but still firm. Stir occasionally, especially when first adding spaghetti.

  2. While spaghetti boils, melt butter over medium-low heat in a wide skillet. When butter is melted, add garlic and cook for one minute.

  3. When spaghetti is done, strain from pot and add to skillet along with olive oil, orange zest, mint, and fennel pollen. Stir until pasta is thoroughly coated with oil and is highly fragrant. Add salt to taste and lemon juice, if desired. Serve immediately.

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Nutrition Facts (per serving)
441 Calories
19g Fat
58g Carbs
10g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 441
% Daily Value*
Total Fat 19g 24%
Saturated Fat 4g 22%
Cholesterol 10mg 3%
Sodium 321mg 14%
Total Carbohydrate 58g 21%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 10g
Vitamin C 3mg 17%
Calcium 31mg 2%
Iron 3mg 15%
Potassium 195mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)