Linguine 'il Trittico'

Directions

1. 1
   Preheat oven to 350 degrees and place almonds on a cookie sheet.
2. 2
   Toast for 5-10 minutes until a bit brown and crunchy.
3. 3
   Cook linquine in salted water according to package directions.
4. 4
   Meanwhile, saute the onion in the butter in a large non-stick skillet over medium heat until soft, about 5 minutes.
5. 5
   Carefully add the Cointreau and simmer until reduced by half, about 2 minutes.
6. 6
   Add 1/2 cup of the orange juice, the apricots and sugar and stir until sugar dissolves.
7. 7
   Slowly add the remaining orange juice and simmer until the sauce turns golden, about 3 minutes.
8. 8
   Remove from heat, stir in candied orange peel if using, and season to taste with salt and black pepper.
9. 9
   Toss the sauce with the drained linquine and top with nutmeg, parmesan and almonds.
10. 10
    Garnish with the zest.