Recipe

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• 12 oz linguine
• 1 large purple onion, thinly sliced
• 1 -2 tbsp unsalted butter
• 1/3 cup cointreau liqueur
• 1 1/4 cups orange juice (preferably fresh squeezed )
• 8 -10 dried apricots
• 1 tbsp light brown sugar
• 2 tbsp candied orange peel (optional)
• salt and pepper , to taste
• 1/2 tsp nutmeg
• 1/2 cup parmesan cheese, freshly grated
• 1/2 cup slivered almonds, toasted
• 1 orange , zest of

• 1 Preheat oven to 350 degrees and place almonds on a cookie sheet. Toast for 5-10 minutes until a bit brown and crunchy.
• 2 Cook linquine in salted water according to package directions.
• 3 Meanwhile, saute the onion in the butter in a large non-stick skillet over medium heat until soft, about 5 minutes.
• 4 Carefully add the Cointreau and simmer until reduced by half, about 2 minutes.
• 5 Add 1/2 cup of the orange juice, the apricots and sugar and stir until sugar dissolves.
• 6 Slowly add the remaining orange juice and simmer until the sauce turns golden, about 3 minutes. Remove from heat, stir in candied orange peel if using, and season to taste with salt and black pepper.
• 7 Toss the sauce with the drained linquine and top with nutmeg, parmesan and almonds. Garnish with the zest.