First you catch an eel, cut it open from the anus opening to the head.
Then gut the eel, paying attention to the tail kidney, it must be completely removed. Now the skin has to be peeled off the eel. If that succeeds, the eel is cut into pieces approx. 2 cm thick.
If you don`t have time to fish, you can buy the fish ready to cook and also cut it into pieces approx. 2 cm thick.
Now cook the spaghetti firm to the bite in salted water.
Chop the garlic and onions and fry them in olive oil until crispy.
Heat the clarified butter in another pan, season the pieces of eel with the Mediterranean salt and pepper and fry them until they are golden brown.
Now add the spaghetti to the pan with the garlic and onions, toss well and let it steep a little.
As soon as the eel has turned a nice color, arrange the spaghetti on preheated plates and garnish with parsley. Spread the fish pieces on the pasta and serve immediately.
Ingredients
Print Recipe
Pin Recipe