Thin Spaghetti with Grilled Pork, Scallion and Cucumber

Serves 6

1 pound Thin Spaghetti, Vermicelli, or other long pasta shape, uncooked
1 pound pork loin, fat trimmed, and cut into 1/2-inch pieces
1 large cucumber, sliced
1 bunch scallions, finely chopped

Sauce:
1/4 cup lite soy sauce
2/3 cup orange marmalade
1/2 cup chopped fresh mint

Prepare pasta according to package directions; drain. Thread the pork and cucumbers, separately, onto several long skewers. In a large mixing bowl, stir together all the ingredients for the sauce.

Over medium-hot coals, grill the pork until firm (about 8-10 minutes) and the cucumber until tender and nicely browned (about 6 minutes). Slide the pork and cucumbers off their skewers. Toss pork and cucumber with the sauce. Grill the scallions until wilted, about 3 minutes. Cut them into 2-inch lengths and toss them with the pork and cucumbers. Toss in the pasta, garnish with mint leaves and serve.