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Octopus Spaghetti
1 sm Octopus (about 3 1/4 pounds)
1/2 c Olive oil
1 T Rosemary
1 Bay leaf
1 pn Oregano
1 t Cumin seeds
Chopped parsley
1 Green chili pepper chopped
1/2 lb Tomatoes, peeled and cut in -strips
3 Cloves garlic, (inner buds -removed), chopped
Salt and pepper
1 lb Spaghetti Serves 4 to 6
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.
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