Octopus pasta

Yield: 4 Servings

Measure Ingredient
1 small Octopus (about 3 1/4 pounds)
½ cup Olive oil
1 \N Pinch Rosemary
1 \N Bay leaf
1 \N Pinch Oregano
1 teaspoon Cumin seeds
\N \N Chopped parsley
1 \N Green chili pepper chopped
½ pounds Tomatoes -- peeled and cut
3 \N Cloves garlic chopped
\N \N 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. NOTE: I used cleaned fresh squid from the fish counter...easier and cheaper!

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