Yield: 4 servings
|1 small||Octopus (about 3 1/4 pounds)|
|½ cup||Olive oil|
|1 \N||Bay leaf|
|1 teaspoon||Cumin seeds|
|\N \N||Chopped parsley|
|1 \N||Green chili pepper chopped|
|½ pounds||Tomatoes, peeled and cut in strips|
|3 \N||Cloves garlic, (inner buds removed), chopped|
|\N \N||Salt and pepper|
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.