Fettuccine with Octopus and Porcini Mushroom Sauce

Fettuccine with octopus and porcini mushroom sauce is a rich and flavorful dish that combines the tastes of the sea with those of the woods in a truly unique fusion. Here is the recipe for preparing this tasty dish.

Ingredients

• 300 g of fettuccine (preferably fresh)
• 400 g of already cleaned octopus
• 200 g of fresh porcini mushrooms
• 2 cloves of garlic
• Fresh parsley, chopped to taste
• 1 glass of dry white wine
• 400 ml of tomato puree
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Begin by cleaning the porcini mushrooms, removing any soil residues with a damp cloth, then cut the mushrooms into not too small pieces.
2. Take the octopus, already cleaned, and cut it into pieces.
3. In a large pan, sauté the garlic cloves in extra virgin olive oil until golden, then remove them.
4. Add the octopus to the pan and let it cook for a few minutes, then deglaze with white wine until the alcohol has evaporated.
5. Add the porcini mushrooms to the octopus and let them sauté for a few minutes.
6. Pour in the tomato puree, season with salt and pepper, and let it cook over medium heat for about 20-30 minutes until the sauce has thickened.
7. Meanwhile, bring a pot of salted water to a boil and cook the fettuccine until al dente.
8. Once ready, drain the fettuccine and transfer them to the pan with the octopus and porcini sauce. Toss them for a few minutes to flavor well.
9. Sprinkle with chopped fresh parsley before serving.

Interesting Facts

Octopus is a very versatile ingredient in the kitchen and lends itself to different preparations. The key to a great result with octopus is the cooking time: it must be long enough to make it soft and tender but not too long to avoid it becoming rubbery. Combined with porcini mushrooms, the octopus offers a contrast of textures and flavors that is very pleasant.