Spaghetti with Glass Eels
- Kosher salt
- 6 tablespoons extra virgin olive oil
- 5 garlic cloves, smashed and peeled
- 1 pound spaghetti
- 8 ounces fresh or frozen glass eels,
thawed if frozen (see Note)
Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and sauté until lightly golden, 1 to 2 minutes. Remove from the heat.
Drop the pasta into the boiling water and cook until just al dente. Drain, reserving 1/4 cup of the pasta water.
Add the glass eels to the garlic oil and heat over medium-high heat, stirring, until they are opaque. Add the pasta, tossing and stirring to mix well (add a splash of the reserved pasta water if necessary to loosen the sauce). Serve immediately.
Note: Glass eels are in season for a few weeks in the spring, when you should be able to find them in a local Chinatown.
Easy Italian Cooking
- by Mario Batali and Mark Ladner
- Photography by Quentin Bacon
- Ecco 2010
- Hardcover; $29.99; 528 pages
- ISBN-10: 0061924326
- ISBN-13: 9780061924323
- Reprinted by permission.
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This page created September 2010