Spaghettini with Smoked Eel, Garlic, Chilli and Pangrattato


Australian Gourmet Traveller recipe for spaghettini with smoked eel, garlic, chilli and pangrattato by Nicky Riemer from Melbourne Wine Room.

What you will need

400 gm dried spaghettini (see note)

50 ml extra-virgin olive oil

2 garlic cloves, thinly sliced

1 long red chilli, seeds removed, thinly sliced widthways

200 gm smoked eel, skin removed, flesh broken into large pieces (see note)

To serve: finely chopped chives

  Pangrattato 100 ml olive oil

3 anchovy fillets, coarsely chopped

2 garlic cloves, thinly sliced

100 gm panko breadcrumbs (see note)


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