Drain the sardine fillets and roughly flake them with a fork. Place them in the fridge until needed later on. Then peel the orange and tear the fruit into wedges. Add the wedges to a clean blender.

Pulse until you get a fine and juicy puree. Pour the blended orange through a sieve over a large bowl and let it drain.

Once that is done, add a tablespoon of the orange pulp that remains in the sieve back to the juice in the bowl.

Melt half of the butter in a non-stick pan and then add the chopped garlic.

Cook for 3 to 4 minutes over medium heat. Add the orange juice.

Simmer the sauce for 4 minutes. Season with pepper, salt and the curcuma powder. Add the rest of the butter as well.

Let the sauce simmer and reduce for another 5 to 6 minutes over low heat. Then bring a large pan of salted water to a rolling boil and add the pasta.

Cook the pasta until tender and drain. Add the pasta back to the pan and pour in the reduced orange sauce.

Stir well and check the seasoning. Add extra pepper or salt to taste if necessary. Transfer it onto deep plates. Top with the canned sardines and sprinkle with some freshly chopped mint. Serve immediately.