Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Shells. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta and drizzle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.
In a shallow pot, heat up 1 tbsp. olive oil and sauté the apaki for 2-3 minutes until golden brown. Transfer the beef to a plate.
In the same pot, add another 3 tbsp. olive oil and sauté the onion for 2-3 minutes until soft. Add the garlic, salt and freshly ground pepper and sauté for 1 minute.
Pour in the raki and when most of the alcohol has evaporated, add the orange juice. Lower the heat and simmer for 3-4 minutes to reduce.
Add the pasta water and after 2 minutes, add the pasta, the apaki, rosemary sprigs and the orange zest, stir gently and remove from the heat.
Add the Graviera cheese and stir gently to melt slightly on the pasta.
Serve immediately, sprinkled with freshly ground pepper.