Spaghetti alla Luciana

Spaghetti alla Luciana are a classic of Neapolitan cuisine, a dish based on tomato and fish, traditionally made with baby octopuses. Here is the recipe to make them:

Ingredients

• 360 g of spaghetti
• 600 g of baby octopuses (preferably small-sized)
• 400 g of peeled tomatoes
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Salt to taste
• Chili pepper (optional)

Preparation

1. Start by cleaning the baby octopuses by removing the eyes and beak, then rinse them under running water.
2. In a large pan, sauté a clove of garlic in extra virgin olive oil. If you like, you can also add a chili pepper to give the dish a bit of spiciness.
3. Add the baby octopuses to the pan and brown them so they release their water.
4. Once the water has evaporated, add the peeled tomatoes. Crush them slightly with a spoon to break them up and let the sauce simmer over low heat for about 30 minutes, until it reduces.
5. While the sauce is cooking, bring a pot of salted water to a boil and cook the spaghetti until al dente.
6. Drain the pasta and toss it in the pan with the sauce, sautéing together for a couple of minutes to allow the spaghetti to absorb the flavor of the sauce well.
7. Sprinkle with freshly chopped parsley and serve immediately, nice and hot.

Curiosity

This dish is named after the Santa Lucia district in Naples, where traditionally fishermen would cook the freshly caught baby octopuses with tomato and garlic directly on their boats, creating a simple but flavorful dish.

Remember to use small-sized baby octopuses to ensure they cook evenly and become tender, making the dish delicious and authentically Neapolitan. Enjoy your meal!