Sugo di anguilla
Eel is the star ingredient of this Italian sauce that is used to dress various types of pasta. Pieces of fresh eel are browned with onions, garlic, sage, bay leaves, and tomato pulp. The combination is typically seasoned with salt and red pepper, and it is enhanced with dry white wine and freshly chopped parsley. Sugo di anguilla is served hot with freshly cooked spaghetti, fregnacce, linguine, vermicelli, or other pasta.
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