Glass Eel “Linguine” with Surf Clams

Ken serves this dish with tempura-fried fresh squash or zucchini blossoms either on top of the eels as a final garnish or as a side dish. In either case, sprinkle the blossoms with fleur de sel the moment they are cooked and serve them immediately.

Have all the ingredients ready to cook, because the dish takes just a few minutes to finish. And since the olive oil is basically the sauce, use the best qual