Spaghetti with fennel pollen, orange, garlic and mint

OMG, this is the greatest pasta recipe I've come across in some time.

Only six ingredients, although admittedly one of them--fennel pollen--is a little rare. But I had some! And I had everything else, including homegrown fresh mint! So I made it. Imagine spaghetti, only fruity and light and summery. That's what this tastes like.

Read about fennel pollen, and get the recipe, here.

Reprinted below:

1 pound spaghetti

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
salt to taste
1 to 2 teaspoons lemon juice, if desired (I left this part out)

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.

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

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.