Linguine with Octopus Sauce

The recipe for linguine with octopus sauce is a delicious and flavorful dish that embodies the flavors of the sea with an Italian tradition twist. Here’s how to prepare it.

Ingredients

• 400 g of linguine
• 1 medium-sized octopus (about 1 kg)
• 400 g of peeled tomatoes
• 2 cloves of garlic
• Chopped parsley (to taste)
• 1 glass of white wine
• Extra virgin olive oil
• Salt and pepper (to taste)

Preparation

1. Start by cleaning the octopus. Remove the beak and the eyes, then rinse it under running water. To make the meat of the octopus more tender, you can beat it gently or, following tradition, dip it three times in boiling water before cooking it definitively.

2. In a large pan, heat the extra virgin olive oil and add the garlic cloves, letting them brown. Once browned, remove them and add the chopped octopus. Sauté the octopus for a few minutes.

3. Deglaze with a glass of white wine and let it evaporate.

4. Add the previously crushed peeled tomatoes with a fork, salt, and pepper. Lower the heat and let the sauce cook for about 40 minutes or until the octopus is tender and the sauce has reduced.

5. Meanwhile, bring a pot of salted water to a boil and cook the linguine al dente. Drain and keep some of the cooking water aside.

6. Once the octopus is ready, add the chopped parsley to the sauce and, if necessary, adjust for salt.

7. Pour the linguine into the pan with the octopus sauce and toss to combine everything, adding, if necessary, some of the cooking water to make the sauce creamier.

8. Plate and serve hot with a sprinkle of fresh parsley.

Curiosity

Octopus is a highly appreciated ingredient in Italian coastal kitchens, especially in the south, and there are many methods to ensure its meat remains tender during cooking. One of the most known methods is to dip the octopus three times in boiling water before the actual cooking; this technique is supposed to “scare” the octopus, according to tradition, and make it softer.