25 minutes
A delightful spaghetti dish with sautéed glass eels, perfect for springtime.
quarts
tablespoons
tablespoons
Garlic Clove, smashed, peeled
each
0 lb
Glass Eels, fresh or thawed
0 oz
Reserved Pasta Water, if necessary
cups
1. Boil Water
Bring 6 quarts of water to a boil in a large pot. Add 3 tablespoons of kosher salt.
2. Prepare Garlic Oil
While the water heats up, pour 6 tablespoons of extra virgin olive oil into another large pot and set it over medium heat. Add the smashed and peeled garlic cloves. Sauté them for 1 to 2 minutes, until they turn lightly golden.
3. Cook Spaghetti
Once the water comes to a rolling boil, add 1 pound of spaghetti and cook it until al dente, about 8-10 minutes. Drain the spaghetti and reserve ¼ cup of the pasta water.
4. Cook Glass Eels
While the spaghetti is cooking, add 8 ounces of fresh or thawed glass eels to the pot with the garlic-infused oil. Cook over medium-high heat until the eels turn opaque and are fully cooked through, stirring to ensure even cooking.
5. Combine and Serve
Combine the cooked spaghetti with the eels and garlic oil. Toss everything together thoroughly. If the mixture is too dry, add some reserved pasta water a little at a time, stirring until desired consistency is reached. Serve immediately while hot.
Since this recipe features minimal ingredients, each one needs to be of the highest quality. Invest in good-quality olive oil and use fresh garlic and organic lemons for the best flavor.
Timing is key. Have all your ingredients prepped and ready to go, as glass eels cook very quickly. You want to toss them with the pasta right after they're cooked to perfection.
Don’t forget to reserve some pasta water before draining. The starchy water is essential for creating a silky sauce that clings to the pasta.
The lemon zest and juice will bring a bright, acidic component to the dish, cutting through the richness of the eels and oil. Make sure to use fresh lemon rather than bottled lemon juice for the best flavor.
When sautéing the eels, make sure the pan is hot enough to cook them quickly, but not so hot as to burn the garlic and chili. Balance is crucial here.
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