the appetizer:

Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner, includes recipes like Spaghetti with Glass Eels; Sunchokes with Walnut Gremolata; and Quattro Stagioni (Pizza).



Spaghetti with Glass Eels

Spaghetti with Glass Eels

Serves 6

  • 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.

  • from:
    Molto Gusto:
    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

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