Red Lentil Fusilli with Fennel and Gargano Citrus Fruit

Procedure

In a frying pan, brown the garlic, the orange strips and the fennel with the extra-virgin olive oil.
In a pot, boil the fusilli in plenty of salted water, drain when al dente and toss with the sauce for a few minutes.
Serve hot with grated lemon and a drizzle of extra virgin olive oil.