Ingredients

12 ripe cherry tomatoes
2 cloves of garlic, peeled
2 a fresh red chilli
2 anchovy fillets
6 black or green olives, stone in
extra virgin olive oil
5 baby octopuses
1 tablespoon baby capers, rinsed
1/2 a bunch of fresh flat-leaf parsley, leaves picked
200g linguine
sea salt and freshly ground black pepper
optional: ½ a lemon, to serve
Octopus is delicious – as it shrinks, it lets out all the lovely flavours of the sea. So good!

Instructions

1.Get your ingredients ready. Cut the tomatoes, chop the garlic roughly, and slice the chilli and anchovies thoroughly.
2.Crush olives, take the stones out and then break flesh to half with the palm of your hand.
3.Steam the octopuses (which might look much but are half as big), tomatoes, garlic, chillies, anchovies, olives, capers, most all of the psley leaves and placed in a medium saucepan over medium high heat.
4.Cover and boil for 40 minutes over low heat or until well-smelled and odorless.
5.Cook the linguin, when the sauce is finished, in a large pot of boiling salted water.
6.Set aside some of the cooking water, drain and add to the sauce. Throw well over the heat until it is beautiful and shiny and if necessary, loosen a splash of the cooking water. Cut the reserved parsely leaves very thinly.
7.Savor pasta carefully with salt and pepper and serve with butter, scattered pepper and lemon wedge, if you like. Spread the pasta carefully.

Octopus is delicious – as it shrinks, it lets out all the lovely flavours of the sea. So good!

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