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If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table. Get the recipe: https://www.bonappetit.com/recipe/seafood-spaghetti-with-mussels-and-shrimp Make the whole menu: https://www.bonappetit.com/gallery/feast-of-the-seven-fishes-menu INGREDIENTS ¼ cup…

Jellied eels have long been an emblem of London’s working class cuisine. They were once the jewel in the crown of some of the city’s oldest pie and mash shops. The slurpy, gelatinous texture of the cold jelly is off-putting at first, but the eels themselves have a delicate, sweetish flavour. Would you try it?…