Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Spaghettini with smoked eel, garlic, chilli and pangrattato

You'll 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)

Method

  • 01
  • For pangrattato, heat olive oil in a frying pan over medium-high heat until hot, but not smoking. Add anchovy and garlic, stir for a few seconds, then add breadcrumbs and stir frequently over medium heat until breadcrumbs are golden (4-5 minutes). Drain on absorbent paper and cool to room temperature.
  • 02
  • Cook pasta in a large saucepan of boiling water until al dente (5-7 minutes), drain, reserving 125ml cooking water, and return to pan to keep warm.
  • 03
  • Meanwhile, heat extra-virgin olive oil in a frying pan over medium-high heat until just hot, add garlic and chilli and stir occasionally until tender but not coloured (2-3 minutes). Add eel, toss until warmed through (1-2 minutes), then add half the pangrattato and toss to combine. Season to taste, then toss through pasta, adding some reserved cooking water if necessary to moisten, and serve immediately scattered with remaining pangrattato and chives.
Note Nicky Riemer uses the Rustichella brand of pasta available from Enoteca Sileno and select Italian delicatessens. Smoked eel is available from select fishmongers. Panko breadcrumbs are available from Japanese grocers. If unavailable, substitute dried breadcrumbs.

“I have a profound love of smoked eel, particularly from the Yarra Valley – the succulent smoky flesh goes perfectly with spaghettini finished with pangrattato (mine’s a pan-fried mix of Japanese white breadcrumbs with anchovy and garlic). I first experienced the joy of crunchy pangrattato with spaghettini and sardines in Syracusa in Sicily and built on this idea to refine this dish.”

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 15 min cooking
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 15 min cooking

Drink Suggestion

Good Italian lager such as Peroni Gran Riserva Doppio Malto.

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.