adriatic spaghetti (spaghetti dell'adriatico)

Ceideburg 2
4 servings
1 small Octopus (about 3 1/4 pounds)
½ cup Olive oil
 pinch Rosemary
Bay leaf
 pinch Oregano
1 teaspoon Cumin seeds
  Chopped parsley
Green chili pepper chopped
½ pounds Tomatoes, peeled and cut in strips
Cloves garlic, (inner buds removed), chopped
  Salt and pepper
1 pounds Spaghetti

The octopus must be very carefully washed and dried, and the mouth removed. Cover the bottom of a saucepan with oil; add the rosemary, bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and chopped garlic. Place the octopus on top of this mixture and season with salt and pepper. Cover the pot very tightly and simmer for about 45 minutes. Cook the spaghetti in plenty of boiling salted water until it is 'al dente' (firm to the bite). Drain and turn onto a warm serving dish. Mix the octopus sauce into the spaghetti. Serve piping hot.

From "Feast of Italy", translated from the Italian edition published by Arnoldo Mondadori Editore, 1973. Consulting Chef, Giorgio Gioco.

Thomas Crowell, New York. ISBN 0-690-00059-6 Serves 4 to 6.

Posted by Stephen Ceideberg; September 7 1992.

Similar recipes

Random recipe of the day

Drunken shrimp with dried tomato aioli

Follow us

 Subscribe in a reader