What do you do with 20 pounds of orangequats? Everything you can think of! Here is pasta with olive oil, garlic, red pepper flakes, spinach and...orangequats! I adapted a Giada De Laurentis recipe (spaghetti with lemon, basil and salmon) substituting my fresh citrus for the lemon juice and zest, increasing the quantities of both, and chopping the whole rind and pulp since orangequats rinds are sweet and the juice, though tart, is milder than lemon. It was an amazing lunch, served with local Spanish mackerel.
