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spagetti with eel
Spaghetti with Eel
Originated from: Casacalenda, Molise, Italy
Occasion: Christmas Eve (Decemeber 24th)
Contributed by: Mary Melfi (her mother's recipe)

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2 tablespoons olive oil
2 onions, chopped
4 garlic cloves, chopped
2 cans of tomatoes (or home-made tomato sauce)
1 can tomato paste (optional)
Salt, pepper

1 or 2 eels



Cut up eel into 4 inch pieces.

Fry onions in olive oil. Add tomatoes. Add eels and stew for about 25 minutes.

Cook spaghetti.

Toss with tomato sauce. Add stewed eel to the individual plates.


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