Tagliolini ai moscardini

Tagliolini with baby octopus is a refined and tasty seafood dish. Here is the recipe to prepare this delicious dish:

Ingredients

• 320 g of fresh tagliolini
• 400 g of cleaned baby octopus
• 2 cloves of garlic
• 400 g of cherry tomatoes
• Fresh parsley to taste
• 1/2 glass of dry white wine
• Extra-virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. Start by cleaning the baby octopus if they are not already cleaned: remove the insides, the eyes, and the beak located at the center of the tentacles.
2. Sauté the garlic cloves in a drizzle of extra-virgin olive oil in a large pan until golden. Once golden, you can remove the garlic to avoid an overly intense flavor.
3. Add the baby octopus to the pan and let them brown on all sides. Once browned, deglaze with white wine and let the alcohol evaporate on high heat.
4. After deglazing with wine, lower the heat, add the cherry tomatoes cut in half or into quarters, adjust with salt and pepper, and cook with the lid on for about 20 minutes until the baby octopus becomes tender. If necessary, add a little water during cooking.
5. Meanwhile, bring a pot of salted water to a boil and cook the tagliolini following the instructions on the package. The pasta should be al dente.
6. Once cooked, drain the tagliolini and toss them in the pan with the baby octopus and their sauce to flavor them well.
7. Serve the tagliolini with baby octopus, sprinkled with chopped fresh parsley, and serve immediately.

Remember that the freshness of the fish is crucial for this dish, and if you have difficulty finding baby octopus, you can replace them with cuttlefish or squid cut into small pieces.

Curiosity

Baby octopus are mollusks highly appreciated in Mediterranean cuisine, especially in Italian cuisine, where they are used in multiple recipes, from soups to first courses, as in this case, or served as a second course simply flavored with oil, lemon, and parsley.