Instructions: Bring 4 quarts salted water to a boil in a large pot for cooking pasta.

Wipe mushrooms with paper towel to remove dirt. Trim and discard thin slice from stem end of mushrooms. Thinly slice mushrooms and set aside.

Remove colored peel but not white pith from orange with grater. Set aside 2 teaspoons grated zest. Squeeze 1/4 cup orange juice and set aside.

Heat oil in large saute pan. Add shallots and saute over medium heat until they soften slightly, about 4 minutes. Add mushrooms and orange zest to pan and cook, stirring occasionally, until mushrooms are golden and considerably shrunken, about 8 minutes.

Stir in orange juice, marjoram, salt and pepper. Cook, stirring occasionally, until sauce has thickened, about 2 minutes. Taste for salt and pepper.

While preparing sauce, cook and drain pasta, making sure that some liquid still clings to noodles. Toss hot pasta with mushroom sauce.

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