Spaghettini col Sugo di Sogliola

Many people I meet ask me, “Why don’t you give us recipes for sole?” My answer is that no flatfish from either the Atlantic or Pacific Coast resembles in consistency and flavor the sole of my native Adriatic. I test all the recipes I work with using American ingredients, and I have set down only those that, even if they do not duplicate exactly, at least strongly evoke recognizably Italian flavor.

Sole is one of the ingredients that satisfies me least. In this book I have included a