Instructions

1. Slice the scallions into 1/4 inch slices, both the greens and the white part.
2. Using a potato peeler, peel off the zest from the orange, being careful not to get any of the white pith. Roughly chop the zest using a knife.
3. Bring a large pot of salted water to boil. Add the pasta.
4. Pour the olive oil into a pan big enough to hold the pasta. Heat to medium and add the anchovies. Stir over heat for just a few minutes, until the anchovies begin to break up. Add the scallions, stir for a minute more and turn off the heat.
5. When pasta is done al dente, drain, reserving a cup of the pasta cooking water.
6. Add pasta to the pan with the scallions, raise heat and stir to mix, adding the reserved water and the orange juice, a bit at a time. After a minute or so, turn off heat, and sprinkle in most of the zest. Turn off the heat and drizzle with your best olive oil.
7. You can reserve a bit of zest for scattering on top of each plate, since it’s so pretty.
8. Serve with a bit of ground pepper. I like a very mild pepper, and use this one, which also happens to be a nice orange color. See the theme going?