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