Springtime Spaghetti with Sauteed Glass Eels

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.