Spaghetti with Italian Sausage, Fennel Pollen, Citrus and Mint

Ingredients

• 2 Tablespoons Unsalted Butter
• 6 Tablespoons Olive Oil
• 2 Links Hot Italian Sausage, removed from casings
• 6 Cloves Garlic, minced
• 1 Pound Spaghetti, cooked al dente
• 1/2 Lemon, zested and juiced
• 1/2 Orange, zested and juiced
• 1/4 Cup Fresh Mint Leaves, thinly sliced
• 2 Teaspoons Fresh-Leaf Parsley, finely chopped
• 1 Teaspoon Fennel Pollen
• Kosher Sea Salt Flakes
• Fine Ground Black Pepper