1100g smoked eel 50g butter 4fl oz single cream juice of half a lemon black pepper 200g spaghetti
Dice the eel and pan fry briefly in the butter. Put the spaghetti on to cook. Add the cream to the eel and heat gently (without boiling) for 3 mins to reduce. When the spaghetti is cooked, drain and toss with the eel and cream mixture, the lemon juice and liberal black pepper. Eat immediately.
