| Recipe Pasta with octopus Ingredients400 g of linguine300 g of octopus "veraci" 4-5 ripe tomatoes1 glass of dry white wine1 garlic clove1 chilli pepper-presser4 tablespoons of extra-virgin olive oil PreparationPrivate the octopus of the innards, eyes and beak; peel and wash them, then put them in a pot of earthenware in which you have browned the garlic in oil, soak with the wine seasoned with parsley and chilli coarsely chopped. Add the diced tomatoes and complete cooking. Separately, boil the pasta al dente in plenty of salted water; drain and cream it with the polyps and their cooking liquid. Serve with some chopped parsley. |
