Spaghetti with chanterelles and eel

Boil spaghetti in boiling water according to the instructions. Drain in a colander.

Finely chop the shallot.

Mushrooms should be thoroughly washed under running water.

Heat the pan and sauté the chanterelles with shallots in olive oil for 10-15 minutes.

Add salt and pepper to taste.

Pour in the wine and evaporate it.

Pour in the beef broth.

Add butter, flour, truffle oil, cream, and parmesan.

Put the boiled spaghetti in the sauce and simmer slightly.

Slice the eel.

Serve the pasta with chanterelles on plates, garnished with slices of eel and your favorite herbs.

To serve.