![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/spaghetti_smoked_eel.jpg\")
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This wonderfully-satisfying pasta dish should be an absolute cinch to put together, once some good fresh smoked eel has been located, but I seem to be married to the original recipe<\/a> I had found a while back, even if I’ve modified it slightly since, and\u00a0I still have to pay attention to\u00a0its instructions and\u00a0a sequence of the steps that seems not quite intuitive.<\/p>\n By the way, I halved the recipe this time, meaning I decided deliberately not to have leftovers for another day<\/p>\n Still, it really isn’t at all difficult, especially since I didn’t have to go out to\u00a0some cold shore in early February with my ancient 7-foot Rhode Island eel fork.<\/p>\n *For the preparation of the pangrattato about\u00a0a third of a cup of homemade breadcrumbs were added to about a\u00a0fourth\u00a0of a cup of\u00a0olive oil in which two thinly-sliced Keith’s Farm garlic cloves and\u00a02 large salted anchovies from Buon Italia, rinsed and filleted, had been heated for a short while, then stirred for 4 or 5 minutes, the mixture then drained\u00a0on paper toweling, bringing it back\u00a0to room temperature<\/p>\n This wonderfully-satisfying pasta dish should be an absolute cinch to put together, once some good fresh smoked eel has been located, but I seem to be married to the original recipe I had found a while back, even if I’ve modified it slightly since, and\u00a0I still have to pay attention to\u00a0its instructions and\u00a0a sequence of …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-15662","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15662","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15662"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15662\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/eel_fork.jpg\")
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\nconducting the English Baroque Soloists and the Monteverdi Choir, with soloists Rodney Gilfry, Susan McCulloch, Carlos Feller, Bryn Terfel, Hillevi Martinpelto, Francis Egerton, Julian Clarkson, Constanze Backes, Lucinda Houghton, Pamela Helen Stephen, Sarah Connolly, and Alison Hagley<\/p>\n<\/h1>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"