Probably the easiest way to cook a big octopus. Incredibly easy recipe to make succulent and fork tender tentacles that really melts in your mouth.
Cooked very slowly for 2 hours, the octopus exudes the most delicious juices, so the linguine pasta absorb all this savory. Obviously you can substitute with any type of pasta.
- 1 kg octopus
- 3 tablespoons extra virgin olive oil
- 2 cups white wine
- 1 handful parsley
- 1 garlic
- pinch of salt
- 300 gr linguine
Clean the octopus, eliminate the eyes and mouth, wash it several times, and beat lightly on a work-surface to tenderize it.
Cut it in pieces. Put them in a pan roomy enough to easily contain them. Add the oil, the white wine, the garlic, parsley and season with salt. Cover the pan with its lid or with aluminium foil, so that the octopus pieces are hermetically closed. Bake in a moderate oven (350° F – 180° C) for 2 hours.
Place the octopus on a serving plate and keep hot.
Put linguine in the same pan into octopus juices. Cook for about 10min. or until pasta is al dente. Stir occasionally. When it is almost ready add in the pan the octopus pieces and serve with a sprinkle of parsley and ground black pepper (optional).
(This recipe is for 300 gr linguine. If you wish to cook more pasta simply add 1 – 2 cups of boiling water in the pan)