"Tagliolini" pasta ancient Sicily

Ingredients for 4 persons

• 400g of "tagliolini" pasta
• 1 jar 90g of Aliciotte
• 3 organic oranges
• 2 cloves of garlic
• parsley
• chopped almonds
• extra virgin olive oil
• salt

Preparation

Cut some little rinds from 2 oranges and squeeze out the juice. Peel the left oranges. In a frying pan brown 1 clove of garlic with a thread of oil, remove it before adding the chopped anchovies that will melt in oil on a slow flame. Add to the sauce the segments of orange in pieces and chopped parsley and garlic, sprinkle with juice and let it evaporate. Boil the tagliolini in salted water, drain them �al dente� and pour in a pan with the seasoning. End with parsley leaves and crumbs of almonds.