
Spaghetti with octopus

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When we make any seafood pasta, we tend to leave it in its sauce a little longer before serving. This is because these "split" seafood sauces won't naturally cling to the pasta as thicker sauces will so you need to give the pasta more time in the sauce, to allow it to release its starch and thicken it, and also for the pasta to absorb a little more of the delicate flavors.
ingredients
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serves: 4
1 octopus (cleaned)
1 large chile (split in half, plus l more, optional, to taste)
large handful of parsley (with stalks, plus 2 tablespoons chopped parsley)
3 whole garlic cloves
6 tablespoons extra virgin olive oil (plus a little more for finishing)
2 tablespoons tomato passata (or 2 crushed tomatoes)
14 ounces spaghetti
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 593
- Total Fat: 22.3 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Cholesterol: 15 mg
- Sodium: 153.2 mg
- Total Carbs: 79 g
- Dietary Fiber: 4.2 g
- Sugars: 4.4 g
- Protein: 18.8 g
preparation

comments
Allicia
January 11, 2011
Great seafood dish! I had to use squid (frozen calimari) since I don`t have a aupplier for octopus. I did everything by the recipie, except I didn`t add the squid till I did the shrimp. I cooked the shrimp and squid at the same time since they both take only a couple of minutes. A big salad and loaf of crusty bread nade the neal complete. Just like being in Campagna.